Chicken and Rice Stew with Sweet Vegetables
Ingredients:
1 large Spanish onion, chopped
3 stalks celery, sliced
4 cups water or fat-free chicken stock (water used in nutrition analysis)
1 small butternut squash, peeled, cut into 1
2 cups cooked and shredded chicken
black pepper to taste
1 tablespoon olive oil
2 cloves garlic, minced
2 cups green cabbage, cut into 1
2 cups cooked brown rice (or 3/4 cup uncooked)
2 teaspoons salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon savory
Serves: 6
Cooking Time: 30 minutes - one hour
Instructions: In a large soup pot, saute onion, garlic and celery in oil over medium heat until the vegetables are soft, about 5 minutes. Add seasonings and saute 1 minute more. Add water or stock, bay leaf and peppercorns, cover, bring to a boil. (If you’re using uncooked rice, add it at this point, lower heat to a gentle boil and cook for 30 minutes, then follow remaining directions). Add cabbage and squash and simmer 15 minutes. Add cooked rice, chicken, salt, pepper and celery leaves and simmer 5 minutes more.
It is easy cooking recipe for sure would be appreciated all you friends.
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