| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Swiss |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Very large onion;chopped |
| 1 |
bn |
Swiss chard |
| 1 |
cn |
Garbanzo beans 500 g; (known also as chick peas, ceci, etc.) |
| 1/2 |
c |
Raisins 75 g |
| 1/2 |
c |
Uncooked rice 100 g |
|
|
Several fresh tomatoes; (or 1 large can 800 g of canned tomatoes) |
| 1 |
|
Clove garlic; (or more to taste) |
| 2 |
|
Yams |
|
|
Salt and pepper to taste |
|
|
Tabasco sauce to taste |
INSTRUCTIONS
Fry onion, garlic, and white stems of chard until barely limp. Add chopped
greens and fry a bit. Either peel the yams or scrub them well with a
vegetable brush, then slice them into thick slices. Add garbanzos, raisins,
yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in
the center of the mixture in the pot. Put the rice in the well and pat it
down until it's wet. Cover and cook until rice is done in about 25 minutes.
Add Tabasco sauce to taste. I find that the flavors of the vegetables don't
stand out unless you put in a lot of tabasco. But then, I've got a
cast-iron tongue. You should add enough to make the stew seem spicy to you.
Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking.
Precision: no need to measure.
Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Feb 9,
1998
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