Ingredients
-
1/2 Cup Olive Oil
-
1/3 Cup Whole Wheat Flower
-
1 Chopped Yellow Onion
-
1 Chopped Green Pepper
-
28 oz Can Diced Tomatoes
-
2 Cups Green Beans
-
1 Cup Diced Parsnip
-
1 Cup Sliced Okra
-
1 Tbsp Ground Cumin
-
1 Tbsp Paprika
-
1 Tbsp Dried Oregano
-
1 Tsp Cayenne Pepper
-
1 Cup Thai Jasmine Rice
-
1/2 Cup Chopped Celery
Directions
Credit: “Vegetarian Times”
Steps
|
1
Done
|
Cook rice according to package directions. |
|
2
Done
|
Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly. |
|
3
Done
|
Add onion, celery, and bell pepper, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice. |
