Squambo Recipe

Ingredients
<br>- 3 cups water
<br>- 2 cups brown rice
<br>- 3 tablespoons olive oil
<br>- 1 cup finely chopped onion
<br>- 2 cloves garlic, minced
<br>- 3/4 cup finely chopped carrots
<br>- 1 cup chopped red bell pepper
<br>- 1 cup chopped green bell pepper
<br>- 2 teaspoons dried basil
<br>- 2 cups chopped fresh tomato
<br>- 3 cups beef stock
<br>- 1/4 teaspoon ground allspice
<br>- 1/2 teaspoon cayenne pepper
<br>- 2 tablespoons cornstarch
<br>- 1/4 cup water
<br>- salt to taste
<br>- 1 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Bring 3 cups of water to a boil in a large saucepan. Stir in 2 cups of  rice. Cover, reduce heat, and simmer for 45 minutes or until rice is tender.
<br>step 2: Heat oil in another large saucepan over medium-high heat. Fry the onion and garlic until onions are translucent. Stir in the carrots, red and green peppers, and basil; cook for about 5 more minutes. Add the tomato, beef stock and allspice. Mix together the cornstarch and 1/4 cup water; pour into the saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for 20 minutes.
<br>step 3: Serve the stew over rice, and sprinkle Cheddar cheese over the top.
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Ingredients
- 3 cups water
- 2 cups brown rice
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 3/4 cup finely chopped carrots
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 teaspoons dried basil
- 2 cups chopped fresh tomato
- 3 cups beef stock
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 2 tablespoons cornstarch
- 1/4 cup water
- salt to taste
- 1 cup shredded Cheddar cheese

Directions
step 1: Bring 3 cups of water to a boil in a large saucepan. Stir in 2 cups of rice. Cover, reduce heat, and simmer for 45 minutes or until rice is tender.
step 2: Heat oil in another large saucepan over medium-high heat. Fry the onion and garlic until onions are translucent. Stir in the carrots, red and green peppers, and basil; cook for about 5 more minutes. Add the tomato, beef stock and allspice. Mix together the cornstarch and 1/4 cup water; pour into the saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for 20 minutes.
step 3: Serve the stew over rice, and sprinkle Cheddar cheese over the top.

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