Moroccan Stew

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<mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " >

<Summ>

<Nam>

Moroccan Stew

</Nam></Summ>

<RcpE name= " Moroccan Stew " author= " Tyler Florence " >

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<![CDATA[

* Exported from MasterCook *

 

Moroccan Stew

 

Recipe By :Tyler Florence

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- divided

2 acorn squash -- halved and roasted

2 teaspoons cinnamon

1 cup lentils -- rinsed and cleaned

1 cup brown rice

1 tablespoon coriander

1 bay leaf

2 tablespoons curry powder

salt -- to tasste

pepper -- to taste

3 1/2 cups vegetable stock -- divided

1 onion -- chopped

1/2 cup dried apricots -- chopped

fresh flat-leaf parsley -- for garnish

fresh mint -- for garnish

 

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1

tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a

cookie sheet in a 350º oven for about 25 minutes, until fork tender. Cool and

set aside.

 

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry

powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2

inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.

If you need to add more liquid to keep the mixture wet do so, a little at a

time.

 

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat.

Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the

apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice.

Cook until heated through, about 5 minutes.

 

Bring the components together by spooning the mixture into the roasted acorn

squash. Season with salt and pepper. Garnish with parsley and mint.

 

Source:

" Food 911 "

S(Mailing Lists):

" Lindell Martin on May 16, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 685 Calories (kcal); 13g Total Fat; (15% calories from fat); 25g

Protein; 124g Carbohydrate; 2mg Cholesterol; 1440mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Soups And Stews

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " acorn squash " qty= " 2 " >

<IPrp>

halved and roasted

</IPrp>

</IngR>

<IngR name= " cinnamon " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " lentils " unit= " cup " qty= " 1 " >

<IPrp>

rinsed and cleaned

</IPrp>

</IngR>

<IngR name= " brown rice " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " coriander " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " bay leaf " qty= " 1 " ></IngR>

<IngR name= " curry powder " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " >

<IPrp>

to tasste

</IPrp>

</IngR>

<IngR name= " pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cups " qty= " 3 1/2 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " dried apricots " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " fresh flat-leaf parsley " >

<IPrp>

for garnish

</IPrp>

</IngR>

<IngR name= " fresh mint " >

<IPrp>

for garnish

</IPrp>

</IngR>

<DirS>

<DirT>

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1

tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a

cookie sheet in a 350º oven for about 25 minutes, until fork tender. Cool and

set aside.

</DirT>

<DirT>

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry

powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2

inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.

If you need to add more liquid to keep the mixture wet do so, a little at a

time.

</DirT>

<DirT>

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat.

Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the

apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice.

Cook until heated through, about 5 minutes.

</DirT>

<DirT>

Bring the components together by spooning the mixture into the roasted acorn

squash. Season with salt and pepper. Garnish with parsley and mint.

</DirT>

</DirS>

<Srce>

Food 911

</Srce>

<AltS label= " Mailing Lists " source= " Lindell Martin on May 16, 2000 " />

</RcpE></mx2>