Wednesday, January 4, 2012

Gumbo Style Vegetable Stew

 This vegetarian Gumbo Style Vegetable Stew recipe has the traditional celery, onions, and bell peppers as well as tomatoes, okra and kale.  High in antioxidants, low in fat, this dish is filling and tasty. Ready in about 40 minutes.

2 tbsp STAR California Extra Virgin Olive Oil
1 onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
3 cloves garlic, minced
3 cups vegetable broth
2 14 ounce can died tomatoes
1 1/2 cups frozen sliced okra
1 zucchini, sliced
1/2 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped
1 tsp thyme
1/2 tsp salt
dash black pepper, to taste
dash hot sauce sauce, to taste
3 cups brown rice, pre-cooked

Saute the onion, bell pepper, celery and garlic in Star California Extra Virgin Olive oil over medium heat in a large saucepan or soup pot. Allow to cool for about 5 minutes.

Add the remaining ingredients, except for okra and brown rice. Bring to a low simmer. Cover partially, and cook for 25 minutes, stirring occasionally. Add frozen okra and cook for 5 more minutes. Serve generous portions of the stew over or around a bit of brown rice.


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