Meatless Monday - North African Spiced Veggies and Rice

This is another one of those recipes where you can vary the vegetables you use according to what is in season.  The vegetables will be brighter and more festive if they are cooked lightly and not overcooked.  I used a mixture of red, orange, and yellow peppers to increase the color explosion of this recipe.  Although this recipe does use a few different spices it is not hot, but you can make it that way by adding more chili's if you'd like.  The freshness of the vegetables actually softens the heat of the spices as does the rice. Experiment, have fun, and enjoy.

North African Spiced Veggies and Rice

Ingredients:

• 3 TBS extra virgin olive oil
• 1 large onion, chopped
• 2 cloves of garlic
• 1 teaspoon sriracha sauce or similar hot sauce
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup cherry or grape tomatoes
• 1 small red chili pepper, cored, seeded and finely chopped
• 1 cup hot water
• 3 sweet peppers, corded, seeded, and cut into strips
• 1 medium zucchini, trimmed, and cut into 1/2 inch 1/2 moons
• 1 medium summer squash, trimmed and cut into 1/2 inch 1/2 moons
• 1 1/2 cups rice
• salt and freshly ground black pepper

Directions:

Start by cooking the rice per the package instructions.

Heat the olive oil in a large skillet or dutch oven.  Cook the garlic and onion for about 2 minutes.  Add the sriracha sauce, spices, tomatoes, chili, and water and stir well.  Bring the mixture to a boil then reduce the heat to simmer for 20 minutes.

Add the sweet peppers, zucchini, and squash and cook until the vegetables are done to your liking, usually 10 - 15 minutes.  Season with salt and freshly ground black pepper to taste.

Place a scoop of rice in the center of a bowl and ladle the stew on top of it.

Makes about 4 servings.

Bowl and yunomi by Lori Buff

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