Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/2 cup spelt OR 1/2 cup brown rice 2 Tablespoons olive oil 1 gar-leek or leek, halved lengthwise and thinly sliced with some of the green 1 large or 2 small shallots, sliced into thin strips 1 sweet onion, quartered lengthwise and thinly sliced 3-4 stalks celery, including the heart and the leaves if possible, sliced 4 carrots, halved lengthwise and sliced 1 jalapeno, halved, seeded and chopped 4 cups cabbage, chopped into 1 inch pieces 3 Tablespoons tomato paste 2 Tablespoons goulash seasoning blend OR sweet paprika with a dash of caraway or cumin 1 large or 2 medium tomatoes, chopped with seeds and juice 2 cups tomato juice or veggie broth 1/3 cup currants 1 Tablespoon each maple syrup and red wine or apple cider vinegar Salt and cayenne or hot sauce to taste DIRECTIONS Rinse spelt in cool water and then cover with water to soak. Heat a large pot over medium heat. Add oil and stir in gar-leek, shallot and onion. Cook, stirring occasionally, until limp and almost translucent. Add celery, carrots, jalapeño and cabbage. Stir well to coat with oil and sauté 10 minutes, stirring occasionally. Push veggies aside to make a space in the bottom of the pan for the tomato paste. Cook 1-2 minutes, stirring constantly. Add goulash seasoning and sauté an additional minute. Stir in chopped tomato and tomato juice and bring to a simmer. Add currants. Drain spelt, add to veggies and stir well to combine thoroughly. Cover and cook 45 minutes, until spelt is cooked. Uncover, stir in maple syrup and vinegar and simmer uncovered for 5 minutes. Add salt and cayenne or hot sauce to taste. Serve hot or warm. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
