Moroccan Stew

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* Exported from MasterCook *

 

Moroccan Stew

 

Recipe By : Tyler Florence

Serving Size : 4 Preparation Time :0:00

Categories : acorn squash Food Network

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil -- divided

2 acorn squash -- halved and roasted

2 teaspoons cinnamon

1 cup lentils -- rinsed and cleaned

1 cup brown rice

1 tablespoon coriander

1 bay leaf

2 tablespoons curry powder

Salt and pepper -- to taste

3 1/2 cups vegetable stock -- divided

1 onion -- chopped

1/2 cup dried apricots -- chopped

1 bunch Fresh flat-leaf parsley and mint -- for garnish

 

Split the squash in half and remove the seeds and fibers. Brush the

flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt

and pepper. Roast on a cookie sheet in a 350 degree oven for about 25

minutes, until fork tender. Cool and set aside.

Combine lentils and rice in a medium saucepan; add coriander, bay leaf,

curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by

at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes,

stirring frequently. If you need to add more liquid to keep the mixture

wet do so, a little at a time.

 

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over

medium heat. Add onions and cook, stirring until softened, about 5

minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock.

Stir in the lentils and rice. Cook until heated through, about 5

minutes. Bring the components together by spooning the mixture into the

roasted acorn squash. Season with salt and pepper. Garnish with parsley

and mint.

Other Recipes from this Episode

Quinoa Pilaf

Chocolate Fondue

Cheese Fondue

 

 

Source:

" FOOD NETWORK "

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Per Serving (excluding unknown items): 2738 Calories; 51g Fat (16.0%

calories from fat); 101g Protein; 497g Carbohydrate; 100g Dietary Fiber;

9mg Cholesterol; 5762mg Sodium. Exchanges: 29 1/2 Grain(Starch); 4 1/2

Lean Meat; 1 1/2 Vegetable; 2 1/2 Fruit; 10 Fat.

 

NOTES : Recipe courtesy of Tyler Florence Show: Food 911 Episode: Vegan

for a Roommate: NJ/Fondue Fiasco: Beverly Hi Prep Time: 10 minutes Cook

Time: 55 minutes Yield: 4 servings