Spanish Vegetable Stew
Source of Recipe
adapted from Dr. Gabe Mirkin's Good Food Book
List of Ingredients
1 large onion, chopped
4 cloves garlic, minced
2 cups prepared bouillon
2 carrots, sliced
2 medium red potatoes, cut into 1/2" chunks
2 tablespoons sweet paprika
2 bay leaves
pinch cayenne, or to taste
1/2 cup dry sherry
1 red bell pepper, cut in 1/2" chunks
8 ounces box mushrooms, quartered
14 ounces frozen artichokes, thawed, drained cut into bite size pieces
cooked whole grains of your choice Recipe
Combine the onion, garlic and bouillon in a large pot. Bring to a boil, reduce the heat and simmer 5 minutes while preparing the other vegetables. Add the carrots, potatoes, spices and sherry. Return the liquid to boiling, then reduce the heat and simmer until the vegetables are just tender. Add the bell pepper, mushrooms and artichokes and simmer 5-10 minutes. Serve over the whole grains of your choice.
|
|
member logon
