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African Vegetable Stew (Vegetable Biryani)

1 c Chopped onion
1/2 c Snipped parsley
2 Garlic cloves finely chopped
1 ts Ground cinnamon
1/2 ts Ground turmeric
1/2 ts Pepper
1/4 ts Ground ginger
2 tb Margarine or butter
5 c Water
1 c Sliced carrots
1/2 c Dried lentils
1 c Uncooked regular rice
16 oz Canned whole tomatoes (with liquid)
3/4 ts Salt
10 oz Frozen green peas
9 oz Frozen sliced green beans
3 Sprigs fresh mint; snipped
Plain yogurt


Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in margarine in Dutch oven until onion is tender. Stir in water, carrots and lentils. Heat to boiling. Reduce heat. Cover and cook 25 minutes. Add rice, tomatoes and salt. Heat to boiling. Reduce heat. Cover and cook 20 minutes. Stir in peas, green beans and mint. Heat to boiling. Reduce heat. Cover and cook until peas and beans are tender, about 5 minutes. Serve with yogurt.


Makes 6 to 8 servings





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