Moroccan Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil - divided
2		Acorn squash - halved, roasted
2 teaspoons	10ml	Cinnamon
1 cup	237ml	Lentils - rinsed, cleaned
1 cup	160g / 5.6oz	Brown rice
1 tablespoon	15ml	Coriander
1		Bay leaf
2 tablespoons	30ml	Curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste
3 1/2 cups	829ml	Vegetable stock - divided
1		Onion - chopped
1/2 cup	73g / 2.6oz	Dried apricots - chopped
		Fresh flat-leaf parsley - for garnish
		Fresh mint - for garnish

Recipe Instructions

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree oven for about 25 minutes, until fork tender. Cool and set aside.

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A03) - from the TV FOOD NETWORK

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