| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits, Vegetables |
|
Beans grain, Fruit, Heaven, Kitpath, Lowfat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil; or more |
| 3 |
c |
Chopped onion |
| 3 |
tb |
Allspice |
| 2 |
ts |
Salt |
| 2 1/2 |
tb |
Minced garlic |
| 8 |
c |
Sweet potato; or yams, peeled and cubed |
| 3 |
c |
Orange juice |
| 1 1/2 |
c |
Dried sugar plums; or prunes, pitted and sliced (fresh fruit may be used) |
| 1 |
lb |
Fresh spinach; stemmed (or 10-oz frozen, thawed) |
| 1 |
tb |
Coriander seed |
| 1 |
ts |
Cardamom; pods (1 to 2) |
| 1 |
tb |
Cumin seed |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Turmeric |
| 2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cloves |
| 1/4 |
ts |
Black pepper |
| 8 |
c |
Cooked basmati rice |
|
6 |
tbs. |
INSTRUCTIONS
PERSIAN ALLSPICE
TO SERVE
SPICES may be ground and combined in an electric grinder or by hand. Makes
Heat oil in large, deep pot. Add onion, 3 tablespoons Persian Allspice and
1 tsp. salt, saute for about 5 minutes over medium heat.
Stir in the garlic, sweet potatoes, orange juice and remaining salt. Cover
and cook over medium heat, stirring occasionally until the sweet potatoes
are tender, about 30 minutes.
Add fruit and spinach and give it a good stir. Cover and cook over low for
10 minutes.
Serve hot, over or next to plain cooked basmati rice or a pilaf. Serves 6
to 8, prep is 1 hr. PER SERVING: 507 cals, 6.5 g fat, 11.2%
Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”