West indian pumpkin rice and red beans (solomon)

8 Servings

Ingredients

QuantityIngredient
1tablespoonCanola oil
1mediumYellow onion; chopped
2largesClove garlic; minced
2cupsPumpkin cubes; *see note
2teaspoonsCurry powder
½teaspoonBlack pepper
½teaspoonSalt
¼teaspoonGround cloves
cupBasmati rice OR white rice; *see tip
1cupCoarsely chopped kale or spinach
15ouncesCooked red kidney beans; drained and rinsed

Directions

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) < > 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@...> on Mar 03, 1998