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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-) Ingredients:
4 cups vegetable broth |
1 chopped onion |
2 cups peeled and diced yams |
1 cup canned chick-peas |
1 cup uncooked brown rice |
1/4 teaspoon salt |
1/4 cup peanut butter |
2 cups chopped collard greens or 2 cups kale |
2 tablespoons fresh lemon juice |
1/2 teaspoon black pepper |
1 tablespoon braggs liquid aminos or 1 tablespoon tamari |
chili sauce |
Directions:
1. Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
2. Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
3. In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
4. Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
5. Adjust seasonings and serve.
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