The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
6

This
richly flavored vegetable stew gets its Caribbean essence from lime
juice, hot pepper flakes, gingerroot, and cilantro. Combining sweet
potatoes, cabbage, tomatoes, and okra gives a variety of textures
and tastes for a true ethnic experience. Serve over white or brown
rice.

1
cup long-grain white rice OR 4 servings instant brown rice, cooked
according to package directions

2
cups chopped onion

2
Tbs. canola or olive oil

3
cups chopped cabbage

1/4
tsp. hot red pepper flakes

2
sweet potatoes, cut into 3/4 inch cubes

1
Tbs. grated fresh gingerroot

2
cups water

4
cups diced tomato

2
cups sliced okra

3
Tbs. lime juice

2
Tbs. snipped fresh cilantro

Chopped
peanuts (optional)

In
a medium saucepan, combine the white rice and 2 cups of water; bring
to a boil. Reduce the heat, cover, and simmer for 20 minutes or
until all the liquid is absorbed. Keep the pan covered until ready
to serve.

While
rice is cooking, heat oil in a Dutch oven over medium heat. Add
the onions and sauté for 5 minutes. Add cabbage and red pepper
flakes and cook for 5 minutes, stirring often. Add sweet potatoes,
gingerroot, and water, bring to a boil, and simmer, covered, for
5 minutes. Add tomatoes, okra, and lime juice. Cook 10 minutes,
then stir in cilantro.

Serve
over hot cooked rice, sprinkled with chopped peanuts, if desired.

Per
serving: 275 calories; 5 g protein, 44 g carbohydrate, 5 g fat;
0 mg cholesterol; 311 mg sodium
% calories from fat: 16%; from saturated fat: 3%