Print Recipe

African Vegetable Stew
(Vegetable Biryani)

RG

Ingredients



Instructions

  1. Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in butter in Dutch oven until onion is tender.
  2. Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 minutes.
  3. Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 minutes.
  4. Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes.
  5. Serve with a dollop of yogurt.

Yields 6 to 8 servings.

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