Rating: 3 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Recipe by Cooking Light March 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
50 mins
Yield:
4 servings (serving size: 1 1/4 cups vegetable mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.

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Nutrition Facts

370 calories; fat 11.1g; saturated fat 7.1g; mono fat 2.1g; poly fat 0.6g; protein 12.9g; carbohydrates 57.9g; fiber 7.6g; cholesterol 11mg; iron 4.1mg; sodium 238mg; calcium 95mg.
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