Oregon-State-Peanutty-African-Stew

  • Prep Time:15 minutes

  • Cook Time: 30 minutes

  • Serving Size:

  • Serves: 8 cups

Ingredients

1 teaspoon red pepper (optional)

1 cup peanut butter (creamy)

1 teaspoon dehydrated onion (minced)

1 teaspoon ground ginger

1 cup peanuts (chopped, dry roasted [optional])

1 teaspoon garlic powder (or 4 cloves garlic)

3 cups baby spinach leaves (coarsely chopped)

1 teaspoon salt

1 cup brown rice (instant)

2 cups sweet potato (diced, peeled; or yam)

1 can tomatoes (14.5 ounces, diced, with liquid)

1 cup milk (nonfat or 1%)

2 cups vegetable broth (reduced sodium; or chicken broth)

Steps

  1. Combine first 9 ingredients in a soup pot. Bring to a boil, then turn down to medium low, cover and simmer for 10 minutes.
  2. Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.
  3. Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Top with peanuts and green onion, if desired.
  4. Refrigerate leftovers within 2 hours.

Source Oregon State University Extension: Food Hero

U.S. Department of Agriculture. Nutrition.gov Website. Peanutty Stew. Recipe source: Source Oregon State University Extension: Food Hero. Available at nutrition.gov/recipes. Access date: 09-05-2024.