Autumn Vegetable Stew

Recipe Ingredients

1 tablespoon	15ml	Oil
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Onion (large)
2 tablespoons	30ml	Carrots (large)
1 tablespoon	15ml	Broccoli head (small)
1 tablespoon	15ml	Zucchini (large)
3		Garlic cloves
3 tablespoons	45ml	Flour
1 packet		Sliced mushrooms - (6 oz)
1/2 teaspoon	2.5ml	Dried thyme
1 1/2 cups	355ml	Vegetable broth
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped parsley
		Brown Basmati Rice
2 cups	474ml	Water
1 cup	160g / 5.6oz	Brown basmati rice
		Salt - to taste

Recipe Instructions

Heat the oil and butter in a saucepan over medium heat. Chop the onion and add it to the pan. Cook, stirring occasionally, until the onion has softened, about 6 to 8 minutes.

While the onion cooks, peel and thinly slice the carrots, cut the broccoli into florets (if the florets are large, cut them in half), cut the zucchini in half lengthwise and then cut it in 1/2-inch slices. Mince the garlic.

Add the flour to the pan and cook, stirring, until it forms a paste, about 2 minutes. Add the carrots, broccoli, zucchini, garlic and mushrooms to the pan. Cook, stirring, about 3 to 4 minutes. Add the thyme, vegetable broth and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are just tender and a gravy has formed, about 15 minutes. Serve over Brown Basmati Rice and garnish with the chopped parsley.

Brown Basmati Rice: Bring 2 cups of water to boil in a saucepan. Stir in 1 cup of brown basmati rice and salt to taste. Cover the pan, reduce the heat to low and cook until the rice is tender and all of the water has been absorbed, about 25 minutes.

Source:
"The Los Angeles Times, 10-10-2001"

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