| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Rice, Soups/stews, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | T | Canola oil |
| 1 | Yellow onion, chopped | |
| 2 | Clove garlic, minced | |
| 2 | c | Pumpkin cubes, *see note |
| 2 | t | Curry powder |
| 1/2 | t | Black pepper |
| 1/2 | t | Salt |
| 1/4 | t | Ground cloves |
| 1 1/2 | c | Basmati rice OR white rice |
| *see tip | ||
| 1 | c | Coarsely chopped kale or |
| spinach | ||
| 15 | oz | Cooked red kidney beans |
| drained and rinsed |
INSTRUCTIONS
In a large saucepan heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes until the onion is translucent. Stir in the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more. Add 3 cups water and the rice, cover, and bring to a simmer. Cook over medium-low heat for about 15 minutes. Stir in the kale and beans and cook for about 5 minutes more. Fluff the rice and turn off the heat. Let stand for 10 to 15 minutes before serving. VARIATION: Serve rice and beans with small amounts of chicken or fish. TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced once with a fork) to the rice while it simmers. Remove it before serving and cut into thin strips, discarding the seeds, serve on the side. -- see source #2. Recipe from #1) SEVEN PILLARS OF HEALTH: Nutritional Secrets for Good Health and Long Life, by Jay Solomon, 1996, Prima Publishing; from #2) THE GLOBAL VEGETARIAN, Jay Solomon, 1995, Contemporary Books. MC editing by Pat Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 226 cals, 2.3gfat (9% cff); 14% cf-Protein. Notes: This festive dish is traditionally made with West Indian pumpkin, a huge squash with a vibrant, sweet potato-like flesh. Butternut, hubbard, red kuri, sugar pie pumpking, or other similar winter squash can be substituted. PREP: peel seed and dice the squash. YIELD: 4 TO 6 SERVINGS Generously. Recipe by: Seven Pillars of Health by Jay Solomon Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 471.6mg
Potassium: 311.6mg
Carbohydrates: 14.2g
Fiber: 5.1g
Sugar: 3.2g
Protein: 3.8g