Veggie Gumbo
Recipes by Farmers' Chef James Edwards and Charlotte Coman.
Veggie Gumbo
Rice:
1 cup brown rice
1½ cups vegetable stock
1 clove garlic, chopped
1 tbsp butter
Combine rice with next three ingredients and cook according to instructions on the bag of rice.
Veggies:
1 clove garlic, chopped
½ yellow onion, diced
2 tbsp butter
1 tbsp flour
1 sweet pepper, sliced
1 hot pepper, sliced
1 small eggplant, diced
1½ cups okra, sliced
1 cup squash, diced
1 tsp smoked paprika and 1 tsp espelette (optional)
1 tbsp salt
Sauté garlic and onion with butter and flour until light golden brown. Add next 7 ingredients and continue to cook. Transfer sautéed vegetables to a medium saucepan. Add 3 cups vegetable stock and the rice mixture and simmer for about 5 minutes. Remove from heat. Season with salt and pepper and finish with a squeeze of lemon. Serve with a simple salad and warm bread.