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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Alligator Stew
2 tablespoons vegetable oil
1 large onion, chopped, about 1-cup
3 stalks celery, chopped, about 1-1/2 cups
4 carrots, peeled and chopped, about 2-cups
1 cup dry split peas
1/4 cup brown rice, or other grain
such as millet or quinoa
15 ounce can tomatoes
1/2 cup ketchup
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian Seasonings or 1/2
teaspoon each basil & oregano
1/2 teaspoon garlic powder
Alligator Stew is in fact, vegetarian. The name comes from the green
split peas.
Start off by preparing the veggies. Chop the onion and celery. Peel
and chop the carrots. Next heat the oil in a large pot. Add the
veggies. Cook and stir until the onion is tender and the whole mess
smells like heaven. Add about 8-cups (2-quarts) of water to the pot.
Add the split peas and rice or other grain. Simmer for about 45
minutes, or until the peas and rice are almost tender. Add the
tomatoes, ketchup, salt, pepper, Italian Seasonings and garlic
powder. Simmer for another 20 to 45 more minutes, or until everything
is tender enough for your preference. Add more water as needed to
keep the soup juicy. The peas and rice should be perfectly tender and
the broth delicious. Serve hot with a sprinkle of vegan cheese or
some homemade gluten free croûtons to float on top of the soup.
Oatmeal muffins are the perfect go-with.
NOTE: If you need to reduce the cooking time then soak the rice and
peas in 2-quarts of water overnight or for several hours. Proceed as
directed, they will cook in about 30 to 45 minutes. |
