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Pumpkin
Stew
from Vegetarian
Resource Center - Boston, USA
- 2 or 3 onions
- 4 cups of diced pumpkin or squash
- 1/2 tsp each, cumin, coriander, powdered ginger
- dash cayenne pepper
- 2 bay leaves
- 3/4 cup millet or barley
- 6 or more cups water
- 3 to 4 cups of chopped root vegetables, including potatoes,
carrots, parsnips etc
- 1/4 cup soy sauce or miso
In a large pot, saute onions.
When golden brown add the other vegetables, spices, and water.
Bring all of this to a boil, reduce to a simmer, and cook covered
for 1/2 hour or until pumpkin, vegetables, and grains are soft.
The taste is delicious, and it and freezes well. |
