Title: West Indian Pumpkin Rice and Red Beans (Solomon)
Categories: Beans, Rice, Soups/stews, Vegetarian
Yield: 8 Servings

1 tb Canola oil
1 md Yellow onion; chopped
2 lg Clove garlic; minced
2 c Pumpkin cubes; *see note
2 ts Curry powder
1/2 ts Black pepper
1/2 ts Salt
1/4 ts Ground cloves
1 1/2 c Basmati rice OR white rice;
-*see tip
1 c Coarsely chopped kale or
-spinach
15 oz Cooked red kidney beans;
-drained and rinsed

In a large saucepan heat the oil over medium heat. Add the onion and garlic
and cook, stirring, for 5 minutes until the onion is translucent. Stir in
the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.

Add 3 cups water and the rice, cover, and bring to a simmer. Cook over
medium-low heat for about 15 minutes. Stir in the kale and beans and cook
for about 5 minutes more. Fluff the rice and turn off the heat. Let stand
for 10 to 15 minutes before serving.

VARIATION: Serve rice and beans with small amounts of chicken or fish.

TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced
once with a fork) to the rice while it simmers. Remove it before serving
and cut into thin strips, discarding the seeds, serve on the side. -- see
source #2.

Recipe from #1) SEVEN PILLARS OF HEALTH: Nutritional Secrets for Good
Health and Long Life, by Jay Solomon, 1996, Prima Publishing; from #2) THE
GLOBAL VEGETARIAN, Jay Solomon, 1995, Contemporary Books. MC editing by Pat
Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 226
cals, 2.3gfat (9% cff); 14% cf-Protein.

Notes: This festive dish is traditionally made with West Indian pumpkin, a
huge squash with a vibrant, sweet potato-like flesh. Butternut, hubbard,
red kuri, sugar pie pumpking, or other similar winter squash can be
substituted. PREP: peel seed and dice the squash. YIELD: 4 TO 6 SERVINGS
Generously.

Recipe by: Seven Pillars of Health by Jay Solomon

Posted to MC-Recipe Digest by KitPATh on Mar 03,
1998