Middle path gumbo
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Raw Brown Rice |
| 7 | cups | Water |
| 1½ | teaspoon | Vegetable Bouillon |
| ½ | cup | Green Pepper -- diced |
| ½ | cup | Celery |
| ½ | cup | Onion -- diced |
| 1½ | tablespoon | Margarine |
| 1½ | cup | Fresh Tomatoes -- diced |
| ½ | cup | Green Chiles -- chopped |
| 2 | cups | Tomato Sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ½ | cup | Corn, Frozen |
| 2 | cups | Okra, Frozen Or Fresh -- sliced |
Directions
In a skillet, stir-fry rice without oil until golden. In a large pot, combine water and bouillon and bring to a boil. Add rice and simmer.
In skillet, saute green pepper, celery, and onion in margarine until tender-crisp. Add tomatoes and chilies and bring to a boil. Add to rice in soup pot. Add salt, pepper and tomato sauce; simmer until vegetables are tender. Add corn and okra and simmer until done.
Garnish servings with parsley if desired. Makes 3 quarts or 10 to 12 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-04-95 (22:58) (159) Fido: Cooking