Recipe of Hearty Green Gumbo - Food Recipes

-- Extracted from Meal-Master (tm) v8.03 --

Title: Hearty Green Gumbo
Categories : Vegetarian, Vegan, Soups/stews, Ethnic, Cajun
Serving size: 6 Servings 1 pk Frozen chopped spinach (10 -oz) 1 bn Watercress; chopped 1 bn Parsley; chopped 1/4 c Water 1/2 c All-purpose flour 1/2 c Cooking oil 2 lg Onions; chopped 1 md Green pepper; chopped 2 Celery stalks; chopped Water 1 ts Salt 1/4 ts Ground red pepper 1/4 ts Black pepper 1 c Chopped broccoli 1 c Diced parsnips or rutabaga 1 cn Cannelini beans; rinsed and -drained 2 c Hot cooked rice In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of water. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for 10 minutes. Drain, reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same Dutch oven stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till reddish brown. Add onions, green pepper, and celery. Cook and stir over medium heat for 5 to 10 minutes or till very tender. Add enough water to reserved liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or rutabaga. Cover and simmer about 10 minutes more or until tender. Stir in beans; heat through. To serve, place rice in individual. Ladle gumbo over rice. Per serving: 403 cal; 11g pro, 53g carb, 19g fat Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and Gardens format by Lisa Crawford -----