Yield: 4 servings
|1 pounds||Meaty tomatoes|
|2 \N||Garlic cloves|
|6 ounces||Green bell pepper|
|1½ pounds||Acorn or butternut squash; peeled and seeded|
|½ bunch||Fresh parsley; with stems|
|4 teaspoons||Olive oil|
|1 \N||Bay leaf|
|1 \N||Sprig thyme|
|⅔ cup||Brown and wild rice; cooked in|
A new version of a classic vegetable stew that is high in vitamins A and C.
Instead of zucchini, this stew uses winter squash. Sweet potatoes may be substituted.
GROCERY: 2 large tomatoes, 2 onions, 1 green bell pepper.
1. PREP - Scald the tomatoes, peel, and dice (½-inch), removing seeds and stem bases. Peel the onions and garlic; cut onions into eighths. Quarter the peppers, wash, seed, and cut into strips, ¼-inch wide. Cut squash into 1-inch cubes. Strip off the parsley leaves, reserving the stems.
2. WOK - First heat the wok and then heat the oil in it. Briefly stir-fry the vegetables in batches. Add salt and pepper, put the garlic through the press into the wok, and add 7 tablespoons water. Tie the bay leaf, thyme, and parsley stems into a bouquet and lay it in the wok. Braise the vegetables, covered, over low heat for about 25 minutes.
3. Season the ratatouille with salt and pepper to taste and fold in the parsley leaves. Serve with rice or French bread.
Serves 4. Stew: 138 cals, 5g fat (32%). Stew with ½-cup brown and wild rice each: 170cals, 6g fat (28% cff) Recipe by: Marlisa Szwillus (1997) Vegetarian Wok Cooking Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 14, 1999, converted by MM_Buster v2.0l.