Submitted by Les Sisters
The dish takes about 25 minutes
Email to a Friendto prepare and about an hour from
start to finish. If you have the space,
you can easily double this recipe and
freeze the leftovers; it reheats well.
2 cups quartered while or wild
mushrooms
2 teaspoons olive oil, divided
2 1/2 cups diced scallions
1 cup diced onions
2 1/2 cops diced celery
1 cup diced red bell peppers
1 1/2 cups diced green bell peppers
1 clove garlic, minced
1/2 cops diced carrots
2 cups chopped rotations, or one 28-ounce
can crushed tomatoes
2 cups homemade stock or store-bought
fat-free vegetable broth
1/4 cup red wine or, if you'd prefer not
to use alcohol, another 1/4 cup stock
or vegetable broth
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon cayenne
2 bay leaves
1 1/2 teaspoons file
Salt and block pepper to taste
Saute mushrooms in 1 teaspoon of oil. Set aside. In a large stock pot, heat the remaining oil. Add scallions, onions, celery, and peppers. Saute 3-5 minutes.
Add the garlic and carrots; saute another 2-3 minutes. Pour in the tomatoes, broth, and wine. Add the cumin, paprika, cayenne, and bay leaves. Let simmer for 20-25 minutes.
Add file salt, and black pepper until flavors are prominent. Serve over saffron rice and with sweet cornbread.
Total calories per serving: 177 Carbohydrates: 32 grams Sodium: 338 milligrams
Fat: 4 grams Protein: 7 grams Fiber: 9 grams
