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Main Dishes-Vegetarian |
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INGREDIENTS:
1 lg onion chopped (about 2 cups)
1/2 tsp salt
2 tsp vegetable oil
1/2 tsp dried thyme
1/2 tsp ground allspice
1 minced fresh chile seeds removed for a milder "hot"
1 lg sweet potato cut into medium chunks (about 2 cps)
2 cps water or vegetable stock
2 small zucchini cut into 1-inch chunks (2 cps)
1 1/2 cps undrained canned tomatoes coarsely chopped
4 cps loosely packed shredded kale
1 tbs fresh lemon or lime juice
2 to 4 tbs finely chopped fresh cilantro
salt to taste
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DIRECTIONS:
Sprinkle the onions with the salt. In a covered soup pot, sauté
the onions in the oil for about 7 minutes, stirring occasionally.
Add the thyme, allspice, and chile and continue to cook for
another 1 or 2 minutes. Stir in the sweet potatoes and the water
or stock, and simmer, covered, for about 5 minutes.
Add the zucchini and the tomatoes with their juice and simmer 10
to 15 minutes more, until all of the vegetables are barely tender.
Add the kale and cook another 5 to 10 minutes.
Stir in the lemon or lime juice, cilantro, and salt to taste.
Mix asparagus and cashew halves into the rice mixture, and serve
warm.
Servings: 6
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