- 1 cup uncooked brown rice
- water
- 1/2 pound collard greens, chopped
- 2 cloves garlic, peeled
- 1 (10 ounce) package frozen okra
- 1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
- 1 chayote squash, diced
- 2 cloves garlic, crushed
- 1/4 teaspoon ground ginger, or more to taste
- 1/4 teaspoon dried dill weed, or more to taste
- 1/4 teaspoon ground cumin, or to taste
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (6 ounce) can tomato paste
- all-purpose flour, or as needed
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
- Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
- Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.
05/03/2018
recipepes.com
Vegan Caribbean Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
