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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.0 mg
  • Total Carbs: 61.8 g
  • Dietary Fiber: 7.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Veggie Stew and brown rice calories by ingredient
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Veggie Stew and brown rice

Submitted by: DREDRUBY

Introduction

This veggie stew is simple to make. Don't bother peeling the tomatoes, unless you're picky. My family loved it! You may want to add more salt to the finished stew. Also I bet a bit of curry powder would be yummy. This veggie stew is simple to make. Don't bother peeling the tomatoes, unless you're picky. My family loved it! You may want to add more salt to the finished stew. Also I bet a bit of curry powder would be yummy.
Number of Servings: 6

Ingredients

    2 small yellow onions chopped
    2 bell peppers
    1 Butternut squash
    5 garlic cloves
    4 medium tomatoes (use heirloom varieties for added flavor and color)
    2 TBSP chili powder
    1/2 tsp cumin powder
    1/4 tsp Allspice

Directions

dice tomatoes and put aside.
chop the rest of the veggies
toss into a pan
cook the veggies until the garlic and onions are transparent over a medium flame (not sure about electric stoves)
add the tomatoes and seasonings.
cook an additional 5-10 minutes, stir, cut and smash the tomatoes as they cook.
Serve over brown rice


Serving Size: 4-6






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