VEGAN/Buttercup-Hominy Stew

[Guest guest]

* Exported from MasterCook *

 

Buttercup-Hominy Stew

 

Recipe By : Cooking Light Magazine, Dec 1997

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons cumin seeds

1 tablespoon vegetable oil

1 cup chopped red onion

1 teaspoon sugar

2 tablespoons all-purpose flour

1 tablespoon chili powder

1 garlic clove -- minced

4 cups cubed peeled buttercup squash

--or other winter squash

--about 2 pounds

2 cups water

15 1/2 ounces yellow hominy -- drained

--or whole-kernel corn

10 1/2 ounces beef broth

1/2 cup chopped green bell pepper

1/4 cup minced fresh cilantro

 

1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until

toasted. Remove seeds from pan.

 

2. Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted

cumin seeds, chopped onion, and sugar; saut, 5 minutes or until onion is

lightly browned. Stir in flour, chili powder, and garlic. Add squash,

water, hominy, and broth; bring to a boil. Cover, reduce heat, and simmer

10 minutes. Uncover and simmer an additional 10 minutes or until squash is

very tender and stew thickens. Stir in 1 teaspoon toasted cumin seeds,

chopped bell pepper, and cilantro.

 

Yield: 4 servings (serving size: 1 1/2 cups).

 

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Karen S

ksonness