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Autumn Vegetable Stew

Courses: Soup
Serves: 2 people

Recipe Ingredients

1 tablespoon 15mlOil
1 tablespoon 15mlButter
1 tablespoon 15mlOnion (large)
2 tablespoons 30mlCarrots (large)
1 tablespoon 15mlBroccoli head (small)
1 tablespoon 15mlZucchini (large)
3   Garlic cloves
3 tablespoons 45mlFlour
1 packet  Sliced mushrooms - (6 oz)
1/2 teaspoon 2.5mlDried thyme
1 1/2 cups 355mlVegetable broth
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped parsley
  Brown Basmati Rice
2 cups 474mlWater
1 cup 160g / 5.6ozBrown basmati rice
  Salt - to taste

Recipe Instructions

Heat the oil and butter in a saucepan over medium heat. Chop the onion and add it to the pan. Cook, stirring occasionally, until the onion has softened, about 6 to 8 minutes.

While the onion cooks, peel and thinly slice the carrots, cut the broccoli into florets (if the florets are large, cut them in half), cut the zucchini in half lengthwise and then cut it in 1/2-inch slices. Mince the garlic.

Add the flour to the pan and cook, stirring, until it forms a paste, about 2 minutes. Add the carrots, broccoli, zucchini, garlic and mushrooms to the pan. Cook, stirring, about 3 to 4 minutes. Add the thyme, vegetable broth and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are just tender and a gravy has formed, about 15 minutes. Serve over Brown Basmati Rice and garnish with the chopped parsley.

Brown Basmati Rice: Bring 2 cups of water to boil in a saucepan. Stir in 1 cup of brown basmati rice and salt to taste. Cover the pan, reduce the heat to low and cook until the rice is tender and all of the water has been absorbed, about 25 minutes.

Dietary Information:

Each serving: 361 calories; 880 mg sodium; 17 mg cholesterol; 15 grams fat; 5 grams saturated fat; 51 grams carbohydrates; 11 grams protein; 9.91 grams fiber.

Source:
"The Los Angeles Times, 10-10-2001"

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