Vegetable Goulash with Brown Rice
A great way to use veggies and combine them with your rice!!
VEGETABLE GOULASH WITH BEANS
Serves 4
1 medium onion, diced
3 garlic cloves, minced
2 bay leaves
1 tsp marjoram (I didn’t have this on hand)
2 tbsp paprika, perferably Hungarian
1 large ripe tomato, diced
3 cups of cooked pinto or white beans (I used a variety can of beans with black beans, garbanzo and a few others-I was sure to rinse them so that any of the liquid would go away and not add more salt)
2 cups cauliflower rosettes
1 cup carrots, diced
2 cups of vegetable stock or water (try the brand IMAGINE ORGANIC VEGETABLE BROTH from your local health store-most veggie stocks have some sort of hidden yeast ingredients-this is the ONLY one that has just real veggies and salt-not bad tasting!)
1 cup zucchini, diced
1/2 cup green pepper, diced
1/2 tsp crushed chili pepper, optional (I didn’t add this)
salt and pepper to taste (definitely needed as the veggies are rather bland without it).
Sautee onions, garlic, bay leaves and marjoram in oil until onions are transparent.
Add paprika and tomato. Simmer until liquid from tomato has evaporated.
Add beans, cauliflower, carrots, and stock. Simmer for 15 minutes.
Add zucchini and green peppers and simmer for 10 minutes or until zucchini is cooked.
Adjust the seasoning to taste and serve over rice.
