Vegetable Cashew Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients:2 cups finely chopped carrots2 cups finely chopped green cabbage1 cup finely chopped onion1 apple, peeled, cored, and chopped into bite-size chunks1/2 cup whole raw cashews1/2 cup raisins (dark)1/3 cup rice, rinsed and drained2 tablespoons extra-virgin olive oil1/4 cup tomato paste6 cups vegetable brothSea salt and pepper
This vegetable-cashew stew is rich in a number of phytonutrients, most notably, beta-carotene and indole-3-carbinole. Translation: eating plenty of this stew should decrease your risk of just about every chronic disease that we know of.
Makes about 4 servings
Ingredients:
2 cups finely chopped carrots
2 cups finely chopped green cabbage
1 cup finely chopped onion
1 apple, peeled, cored, and chopped into bite-size chunks
1/2 cup whole raw cashews
1/2 cup raisins (dark)
1/3 cup rice, rinsed and drained
2 tablespoons extra-virgin olive oil
1/4 cup tomato paste
6 cups vegetable broth
Sea salt and pepper
Directions:
1. Cook carrots, cabbage, and onion in olive oil in a large soup pot over medium heat; stir occasionally and cook until carrots are tender - about 10 minutes.
2. While the vegetables are cooking, whisk vegetable broth and tomato paste in a bowl.
3. When carrots are tender, add vegetable broth and tomato paste mix to soup pot, bring to a boil, stir in apples and rice. Reduce heat, cover pot, and let simmer until rice is tender but firm - about 30 to 35 minutes.
4. Stir in cashews and raisins. Cover and let cook for about 10 more minutes, or until rice is tender and raisins are plump.
5. Season with sea salt and pepper, to taste.
Enjoy this delightfully unique vegetable-cashew stew. Store leftovers in the refrigerator, and when re-heating over subsequent days, add a little vegetable broth or water to thin down if desired, as this soup thickens over time.
Number of Servings: 5
Recipe submitted by SparkPeople user SARAHEDOWIS.
Makes about 4 servings
Ingredients:
2 cups finely chopped carrots
2 cups finely chopped green cabbage
1 cup finely chopped onion
1 apple, peeled, cored, and chopped into bite-size chunks
1/2 cup whole raw cashews
1/2 cup raisins (dark)
1/3 cup rice, rinsed and drained
2 tablespoons extra-virgin olive oil
1/4 cup tomato paste
6 cups vegetable broth
Sea salt and pepper
Directions:
1. Cook carrots, cabbage, and onion in olive oil in a large soup pot over medium heat; stir occasionally and cook until carrots are tender - about 10 minutes.
2. While the vegetables are cooking, whisk vegetable broth and tomato paste in a bowl.
3. When carrots are tender, add vegetable broth and tomato paste mix to soup pot, bring to a boil, stir in apples and rice. Reduce heat, cover pot, and let simmer until rice is tender but firm - about 30 to 35 minutes.
4. Stir in cashews and raisins. Cover and let cook for about 10 more minutes, or until rice is tender and raisins are plump.
5. Season with sea salt and pepper, to taste.
Enjoy this delightfully unique vegetable-cashew stew. Store leftovers in the refrigerator, and when re-heating over subsequent days, add a little vegetable broth or water to thin down if desired, as this soup thickens over time.
Number of Servings: 5
Recipe submitted by SparkPeople user SARAHEDOWIS.
Nutritional Info Amount Per Serving
- Calories: 293.9
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,277.8 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 5.2 g
- Protein: 5.0 g
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