1 cup instant brown rice
2 cups chicken broth, reduced sodium
1 tsp dehydrated onion, minced
1/2 tsp garlic powder
1/2 tsp ginger, ground
1/8 tsp red pepper (optional)
2 cups sweet potato, peeled and diced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 tsp salt (optional)
1/2 cup creamy reduced fat peanut butter
Instructions:
1. Combine first 9 ingredients in a soup pot. Bring to boil, then turn down to medium low, cover and simmer for 10 minutes.
2. Stir in peanut butter and milk. Return to gentle simmer and cook uncovered for 5 minutes.
3. Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat.
4. Ladle stew into bowls and top with peanuts and green onion, if desired.
Flavor boosters: chopped cilantro, red and green peppers, raisins.
Adapted from: http://healthyrecipes.oregonstate.edu/allrecipes
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