| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Soups/stews, Ethnic, Cajun | 6 | Servings |
INGREDIENTS
| 1 | pk | Frozen chopped spinach (10 oz) |
| 1 | bn | Watercress; chopped |
| 1 | bn | Parsley; chopped |
| 1/4 | c | Water |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Cooking oil |
| 2 | lg | Onions; chopped |
| 1 | md | Green pepper; chopped |
| 2 | Celery stalks; chopped | |
| Water | ||
| 1 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Black pepper |
| 1 | c | Chopped broccoli |
| 1 | c | Diced parsnips or rutabaga |
| 1 | cn | Cannelini beans; rinsed and drained |
| 2 | c | Hot cooked rice |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #260 Date: 23 Sep 96 00:03:51 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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