Hearty Green Gumbo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Frozen chopped spinach, 10 oz
1 bunch: Watercress, chopped
1 bunch: Parsley, chopped
1/4 cup: Water,
1/2 cup: All-purpose flour,
1/2 cup: Cooking oil,
2 large: Onions, chopped
1 medium: Green pepper, chopped
2: Celery stalks, chopped
Water,
1 tsp: Salt,
1/4 tsp: Ground red pepper,
1/4 tsp: Black pepper,
1 cup: Chopped broccoli,
1 cup: Diced parsnips or rutabaga,
1 can: Cannelini beans, rinsed and drained
2 cup: Hot cooked rice,
Directions:
In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of
water. Bring to a boil, breaking up spinach with a fork; reduce heat.
Cover and simmer for 10 minutes. Drain, reserving liquid and pressing
liquid out with a spatula. Set greens and liquid aside. In the same
Dutch oven stir together the flour and oil till smooth. Cook over
medium high heat for 5 minutes, stirring constantly. Reduce heat to
medium. Cook and stir about 10 minutes more or till reddish brown.
Add onions, green pepper, and celery. Cook and stir over medium heat
for 5 to 10 minutes or till very tender. Add enough water to reserved
liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red
pepper, and black pepper to onion mixture. Bring to a boil; reduce
heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or
rutabaga. Cover and simmer about 10 minutes more or until tender.
Stir in beans; heat through. To serve, place rice in individual.
Ladle gumbo over rice.
Per serving: 403 cal; 11g pro, 53g carb, 19g fat
Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and
Gardens format by Lisa Crawford
Source from luhu.jp
water. Bring to a boil, breaking up spinach with a fork; reduce heat.
Cover and simmer for 10 minutes. Drain, reserving liquid and pressing
liquid out with a spatula. Set greens and liquid aside. In the same
Dutch oven stir together the flour and oil till smooth. Cook over
medium high heat for 5 minutes, stirring constantly. Reduce heat to
medium. Cook and stir about 10 minutes more or till reddish brown.
Add onions, green pepper, and celery. Cook and stir over medium heat
for 5 to 10 minutes or till very tender. Add enough water to reserved
liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red
pepper, and black pepper to onion mixture. Bring to a boil; reduce
heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or
rutabaga. Cover and simmer about 10 minutes more or until tender.
Stir in beans; heat through. To serve, place rice in individual.
Ladle gumbo over rice.
Per serving: 403 cal; 11g pro, 53g carb, 19g fat
Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and
Gardens format by Lisa Crawford
Source from luhu.jp