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This creamy Peanutty Stew can warm you up on a cold fall or winter day.
Yield
8 cups
Tiempo de preparación
15 minutes
Tiempo de cocción
30 minutes
Total time
45 minutes
Ingredients
1 cup brown rice (instant)
2 cups vegetable broth (reduced sodium; or chicken broth)
1 teaspoon dehydrated onion (minced)
1 teaspoon garlic powder (or 4 cloves garlic)
1 teaspoon ground ginger
1 teaspoon red pepper (optional)
2 cups sweet potato (diced, peeled; or yam)
1 can tomatoes (14.5 ounces, diced, with liquid)
1 teaspoon salt
1 cup peanut butter (creamy)
1 cup milk (nonfat or 1%)
3 cups baby spinach leaves (coarsely chopped)
1 cup peanuts (chopped, dry roasted [optional])
green onion (thinly sliced [optional])
Instrucciones
- Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.
- Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.
- Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.
- Refrigerate leftovers within 2 hours.
Notas
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Substitute a 10 ounce package of frozen spinach for the fresh spinach.
- Flavor boosters: chopped cilantro, red and green peppers, raisins.
Meal Type:
Dinner
Food group:
Vegetables, Dairy, Grains
Season:
Winter, Spring, Fall
