Vegetable Stew with Brown Rice


By Lois F. from Bridgehampton UFSD, Bridgehampton, New York.

Description

 This delicious dish when served alone makes a scrumptious side dish and when paired with brown rice makes a wonderful main course.  It is colorful, with a sweet taste that makes you want more!  It is hearty, comfort food, perfect for either lunch or dinner.

Nutrition Facts

Serving size: 6

Calories259.2
From Fat2.7%
From Saturated Fat0.7%
From Sugar17.3%
Sodium375mg

Ingredients

Ingredient 6 servings 50 servings
Frozen chopped spinach1 cup8 cups
Red onion1/42 cups
zucchini16 cups
California mix (broc. caul. carrots)1 pound6 pounds
Oil2 tsps.4 Tablespoons
salt1 teaspoon2 Tablespoons
pepper1 teaspoon4 Tablespoons
curry2 teaspoons3 tablespoons
water1 cup1 quart
chick peas (rinsed)1 cup of canned6 cups canned
kidney beans (rinsed)1 cup of canned6 cups canned
sweet potato puree1 cup of canned6 cups canned
Brown Rice1 cup12 cups
salt1 tsp.8 tsps.
water2 cups24 cups

Preparation

Preparation Directions: Vegetable Stew with Brown Rice Yields 6 Servings: Preheat the oven to 425°. Chop the onion. Toss in 1 teaspoon of oil and put the onions on a sheet tray. Place the sheet tray in the oven and cook the onions until the turn color after about 20 minutes. Toss the California mix, zucchini, and spinach in a large bowl with 1 teaspoon of oil. Place the mixture on a sheet tray and in the oven for 25 minutes. Take the onions out of the oven and sprinkle the curry over them. Place the tray back in the oven for another 5 minutes. Add the zucchini, sweet potatoes puree, ½ cup of water, and the curried red onions in a blender. Blend until smooth. Return the mixture to a pot with remaining of sweet potatoes. Add ½ cup of water to a blender to help mixture release from the blender, put into pot. Place red beans and chickpeas into a hotel pan. Add the roasted California mix, zucchini, and spinach to the beans. Add pureed sweet potatoes and red onion curry mix to the vegetable toss. Serve over brown rice. Yields 50 Servings: 8 cups of frozen chopped spinach 2 red onions (2 cups) 5 zucchini (6 cups) 6 pounds of cauliflower, broccoli, and carrots (California mix) (8 cups) 4 tablespoons of oil 2 Tablespoons of salt 4 Tablespoons of pepper 3 tablespoons of curry 1 quart of water 6 cups of canned chickpeas (rinsed) 6 cups of canned kidney beans (rinsed) 6 cups of canned sweet potato puree Brown Rice 12 cup of rice 24 cups of water 8 teaspoon of salt Cook rice according to package instructions Directions: Preheat the oven to 425°. Chop the onion. Toss in 2 tablespoon of oil and put the onions on a sheet tray. Place the sheet tray in the oven and cook the onions until the turn color after about 20 minutes. Toss the California mix, zucchini, and spinach in a large bowl with 2 tablespoons of oil. Place the mixture on a sheet tray and in the oven for 25 minutes. Take the onions out of the oven and sprinkle the curry over them. Place the tray back in the oven for another 5 minutes. Add the zucchini, sweet potatoes puree, 2 cups of water, and the curried red onions in a blender. Blend until smooth. Return the mixture to a pot with remaining of sweet potatoes. Add the rest of the water to a blender to help mixture release from the blender, put into pot. Place red beans and chickpeas into a hotel pan. Add the roasted California mix, zucchini, and spinach to the beans. Add pureed sweet potatoes and red onion curry mix to the vegetable toss. Serve over brown rice.


Preparation Directions: Vegetable Stew with Brown Rice Yields 50 Servings. Preheat the oven to 425°. Chop the onion. Toss in 2 tablespoon of oil and put the onions on a sheet tray. Place the sheet tray in the oven and cook the onions until the turn color after about 20 minutes. Toss the California mix, zucchini, and spinach in a large bowl with 2 tablespoons of oil. Place the mixture on a sheet tray and in the oven for 25 minutes. Take the onions out of the oven and sprinkle the curry over them. Place the tray back in the oven for another 5 minutes. Add the zucchini, sweet potatoes puree, 2 cups of water, and the curried red onions in a blender. Blend until smooth. Return the mixture to a pot with remaining of sweet potatoes. Add the rest of the water to a blender to help mixture release from the blender, put into pot. Place red beans and chickpeas into a hotel pan. Add the roasted California mix, zucchini, and spinach to the beans. Add pureed sweet potatoes and red onion curry mix to the vegetable toss. Serve over brown rice. Yields: 50 servings. A serving consists of 1 cup of vegetable stew and ½ of a cup of cooked brown rice.