“Just Like Stew”

Recipe contributed by Michaellynn Inglin


1 teaspoon Nucoa margarine
1/2 cup (65 grams) turnips
1/2 cup (60 grams celery
1/2 cup (55 grams) carrots
1/2 cup (40 grams) cabbage
1 packet George Washington broth
1 Tablespoon tomato sauce
1 teaspoon Worcestershire
1/3 cup (uncooked) low protein rice
~4 cups water
1 Tablespoon cornstarch
seasoning: garlic salt, Greek seasoning, Mrs. Dash, Garlic Garnie, Johnny’s, salt and pepper

Sauté celery and turnips in Nucoa for about 3 minutes. Add 1 cup water.
Add carrots and cabbage. Cook for 15 minutes.
Add rice and 1 cup water. Cook for 8 minutes.
Add broth, Worcestershire, seasoning and tomato sauce.
Add cornstarch mixed with 1/2 cup water to stew to thicken.
Pour into a measuring cup. Add warm water to 4 cups.
(Makes 8 1/2 cup servings)

If you’re pressed for time, try this shortcut: Sauté vegetables in Nucoa. Add 3 - 3 1/2 cups water, rice, broth, Worcestershire, seasoning, and tomato sauce. Cook until vegetables are tender and rice is soft (about 25 minutes). Add cornstarch mixed with water to thicken.

Per recipe: 75 mg phe
Per 1/2 cup serving: 9 mg phe

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