Moroccan Vegetable Stew With Roasted Buckwheat Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 1/2 cup: Cooked chick-peas,
2: Garlic cloves,
1/2 cup: Seedless raisins,
-- coarsely chopped,
2 small: Zucchini, thinly sliced
1 tsp: Grated fresh ginger,
1 1/2 cup: Button mushrooms,
1 tsp: Ground cumin,
-- halved if large,
1 tsp: Ground cinnamon,
2 tbsp: Chopped fresh parsley,
1/2 tsp: Ground tumeric,
Salt,
2 small: Onions, quartered
Freshly ground black pepper,
3 medium: Carrots, coarsely chopped
3 cup: Water,
4: Baby turnips,
2 1/2 cup: Roasted buckwheat, kasha
-- trimmed and quartered,
2 tbsp: Olive oil,
1/2 lbs: Sweet potatoes,
1/2 tsp: Salt,
-- peeled and cubed,
1/2 cup: Cashew nuts, toasted
1 cup: Tomato juice,
Parsley sprigs, for garnish
1 cup: Water,
Directions:
Heat the oil in a large skillet and saute the garlic, ginger, cumin,
cinnamon, and tumeric for 2 minutes. Add the onions, carrots,
turnips, and potatoes and stir-fry for 5 minutes, or until all the
vegetables are well-coated wtih the spice mixture.
Add the tomato juice and water; bring to a boil, cover, and simmer
gently for 15 minutes. Add the chickpeas, raisins, zucchini,
mushrooms, and parsley and simmer for 15 minutes more. Season to
taste.
Meanwhile, prepare the buckwheat. Bring the water to a boil in a
heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover,
and simmer over very low heat for 15 minutes. Do not remove the lid
during this time.
Stir the salt into the buckwheat and pile it onto a large serving
dish. Spoon the vegetables over it. Sprinkle with the cashew nuts,
and serve the vegetable juices separately. Garnish with the parsley
sprigs.
* Source: The Insprired Vegetarian * Typed for you by Karen Mintzias
Source from luhu.jp
cinnamon, and tumeric for 2 minutes. Add the onions, carrots,
turnips, and potatoes and stir-fry for 5 minutes, or until all the
vegetables are well-coated wtih the spice mixture.
Add the tomato juice and water; bring to a boil, cover, and simmer
gently for 15 minutes. Add the chickpeas, raisins, zucchini,
mushrooms, and parsley and simmer for 15 minutes more. Season to
taste.
Meanwhile, prepare the buckwheat. Bring the water to a boil in a
heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover,
and simmer over very low heat for 15 minutes. Do not remove the lid
during this time.
Stir the salt into the buckwheat and pile it onto a large serving
dish. Spoon the vegetables over it. Sprinkle with the cashew nuts,
and serve the vegetable juices separately. Garnish with the parsley
sprigs.
* Source: The Insprired Vegetarian * Typed for you by Karen Mintzias
Source from luhu.jp