Here’s a reminder for myself for the great dinner I had tonight. Leek and potato soup (the alternate version), roasted root vegetables, and a lamb sausage from Uli’s. Roasted vegetables and the sausage are easy. The winner was the soup, which was awesome, light, complex, and very flavorful. It turns out a vegetable soup with roasted sweet and yellow potatoes is a delicious combo. Everything compliments, and the dish is quite healthy while feeling very rich. I’ve got a couple more days of this left, and I’m looking forward to them!
Posts Tagged ‘lamb’
Carrot, Spinach, and Rice stew
October 22, 2009Based on this recipe by Mark Bittman. A tasty, cuminy, very nutritious stew.
Calorie Estimate: 1900
Ingredients:
- 1 onion, diced
- 3/4 pound carrots (1/8-inch medallions)
- 1 pound spinach (chopped or baby)
- 3 cloves garlic, minced
- 1 C long grain rice
- 6-8 cups water/chicken broth
- 1 can chick peas, drained and rinsed
- 1-2 T cumin
- 1 T coriander
- 1 T black pepper
- 1-2 T butter
- salt to taste (1-2 t)
- optional: 3/4 pound chicken thighs or lamb, 1/2 inch pieces
Preparation
- Place sliced carrots into 6-8 cups of water/broth. Bring everything to a boil. Put in a generous pinch of salt. Add in 1 pound of spinach, diced onion, chick peas, rice, and any meat you’re including. Add pepper, cumin, and coriander. Reduce to a simmer.
- Stir occasionally for next 40 minutes. Spinach should get silky and the mix should set up into more of a stew than a soup.
- Add garlic and butter. Check the seasoning. Cook for 5 more minutes. Let it sit for as long as you have patience, and enjoy.