Title: Winter Squash-Spinach Stew with Millet And Banana Chutney
Categories: Post3
Yield: 6 servings
2 ts Olive oil
1 lg Yellow onion; sliced
6 c Winter squash; peeled,
-seeded,
And cubed
1 tb Ginger; grated
2 ts Garlic; minced
3/4 ts Dried basil
3/4 ts Fennel seed; crushed
1/2 ts Turmeric
1 pn Ground cloves
3/8 ts Ground cardamom
1/4 ts Dried red pepper flakes
1 Lime kaffir leaf; (a dried
-leaf available
At Asian stores)
5 1/2 c White wine
5 1/2 c Vegetable stock
5 1/2 c Tomato juice
8 c Spinach; washed and torn
1 c Coconut milk
1 tb Cilantro; chopped
Salt
Basic Millet; (see recipe)
Banana Chutney; (see recipe)
Heat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic.
Cook until onion is tender. Add basil, fennel, turmeric, cloves, cardamom,
pepper flakes and lime kaffir leaf. Cook until the seasonings release their
fragrances. Add wine, stock and tomato juice. Bring to a boil, then reduce
to a simmer and cook until squash is tender. Add spinach and coconut milk.
Cook until spinach has just wilted. Stir in cilantro and salt to taste.
Remove lime kaffir leaf. Serve with millet and banana chutney. Yield:
servings.
Recipe Source: St. Louis Post-Dispatch – 11-02-1998 By Dave Owens
Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.