Рецепт Cranberry Bean Stew With Parsley Salad
Порций: 6
Ингредиенты
- 1 tsp Extra virgin olive oil
- 1 med Onion,dice
- 2 med Carrots,dice
- 1 can Tomato puree,28oz
- 1 c. Chicken broth
- 3 c. Cranberry beans,cooked
- 8 x Garlic cloves,roasted,peel
- 1 med Zucchini,3/4"dice
- 1 med Yellow squash,3/4"dice
- 3 Tbsp. Sage,fresh,chop
- 2 tsp Salt,kosher + Pepper
- 1/2 c. Parsley leaves,whole
- 1/4 c. Celery leaves,whole
- 1 tsp Extra virgin olive oil
- 2 tsp Lemon juice
- 4 c. Rice,cooked
Инструкции
- Heat extra virgin olive oil in large pot over med heat. Add in onion & carrots & saute/fry 10min. Stir in tomato puree & chicken broth. Add in beans & roasted garlic, bring to boil, reduce heat & simmer 10min. Stir in zucchini & squash, sage, S&P. Simmer 10 minutes more.
- Toss together the parsley & celery leaves, remaining extra virgin olive oil & lemon juice. Season w/S&P. Divide the rice among plates. Spoon stew over rice & garnish w/parsley salad. Serve immediately. N.Y. Times, Aug.13, 1995
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 494g | |
Recipe makes 6 servings | |
Calories 567 | |
Calories from Fat 32 | 6% |
Total Fat 3.68g | 5% |
Saturated Fat 0.78g | 3% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1414mg | 59% |
Potassium 2276mg | 65% |
Total Carbs 108.35g | 29% |
Dietary Fiber 29.4g | 98% |
Sugars 9.65g | 6% |
Protein 29.54g | 47% |