Rice Gumbo

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Rice Gumbo

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Rice & Grains

Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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4 large tomatoes

2 medium red bell peppers

1/4 cup olive oil

1 cup diced onions

2 stalks celery -- diced

1 green bell pepper -- diced

1/4 cup flour

2 cups Vegetable Broth -- (page 48)

1 teaspoon thyme

1 teaspoon dried oregano

1 pinch dried basil

2 cups canned black-eyed peas

3 small kohlrabi -- peeled & cut into 2 " pieces

4 carrots -- cut into 2 " pieces

1 small head broccoli -- stems removed, separated into 2 " florets

6 okra -- ends trimmed & cut into 2 " pieces

2 small zucchini -- unpeeled & cut into 2 " pieces

1 cup frozen corn

salt & pepper to taste

5 cups water

2 1/2 cups long-grain rice

2 teaspoons salt -- (to 3 tsp)

1 teaspoon lemon juice

3 tablespoons butter or margarine

1/2 cup chopped fresh parsley or cilantro

2 1/2 teaspoons dried thyme

1 teaspoon paprika

 

Cut tomatoes in half and squeeze out excess seeds. Cut red bell pepper in half

and remove seeds. Place tomatoes and peppers cut-side down on a baking sheet

and place under the broiler. Broil until skins just begin to char. Chop

slightly charred vegetables into a coarse dice and set aside.

 

In a large skillet on medium-high heat, heat oil and cook onions, celery, and

green peppers for about 5 to 6 minutes until slightly brown. Stir in flour and

continue stirring until flour begins to brown. Add vegetable broth, thyme,

oregano, and basil, and stir to combine. Pour mixture into the slow cooker with

black-eyed peas, kohlrabi, carrots, broccoli, and okra. Cover and cook on low

heat for 7 to 9 hours or on high heat for 3 to 4 hours. Add zucchini and corn

and cook on low heat for 1 hour. Taste and determine if you wish to add salt

and pepper. Serve over rice.

 

To cook rice: Bring water to a boil in medium saucepan and add rice, salt, and

lemon juice. Reduce heat to a simmer and cook for 15 to 18 minutes. Stir in

butter or margarine, thyme, and paprika. Taste and adjust seasonings.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 634 Calories; 14g Fat (19.4% calories

from fat); 23g Protein; 109g Carbohydrate; 16g Dietary Fiber; 12mg Cholesterol;

1058mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable;

0 Fruit; 2 1/2 Fat.

 

Serving Ideas : Serve this stew over rice.

 

NOTES : Kohlrabi is a crisp vegetable that may be hard to acquire. Use jicama,

water chestnuts, or Jerusalem artichokes if kohlrabi is unavailable.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20008 0 0 0 0 0 0 0 0 0 0 0 0 20067 0

0