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Pumpkin Lentil Wild Rice
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Rice
3 garlic cloves; minced
1/4 cup of onion; minced
3 tablespoons of soy sauce for sauté
3 cups of fresh pumpkin or squash
4 cups of vegetable broth
1 cup of Beef-Not chunks
2 medium white potatoes; chopped in
3 cups of fresh pumpkin chunks
1 cup of Lentils
1/2 cup of wild rice
1/2 cup of brown rice |
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Sauté garlic & onions in soy sauce until they release their aromas, about three to five minutes. Use two cups vegetable broth to reconstitute the beef-not. Keep it aside. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook until potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add rice and lentils and cook about 1/2 hour. Add the Beef-Not and the chunks from the second potato, cook until tender. Salt & Pepper to taste. You got soup! Posted to fatfree digest by susan.j.mcgee@us.arthurandersen.com on Mar 25, 1999, converted by MM_Buster v2.0l.
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