Pomegranate Tomato Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Use a 5 quart pot for this recipe
1 tbsp of mild tasting oil
1 tbsp of butter or marg
Half an onion very finely chopped
4/5 med sized carrots chopped in chunks
1 large can of whole tomatoes plus half can of water
1/2 cup of small pasta (like orzo)
1 tbsp of dried pomegranate
Salt and Pepper to taste
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Directions: |
Directions:Cook onions gently until they are clear but not brown (called 'sweating'). Add carrots, tomatoes and water (mash tomatoes if preferred). Cook until the carrots are half done then add pasta. Bring to a boil for a couple of minutes making sure to stir often so nothing sticks. Add the dried pomegranates.
Simmer until the carrots are to your liking and the pasta is done.
Serve with some buttered French bread stick and a light garden salad. |
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Number Of
Servings: |
Number Of
Servings:3 to 4 |
Preparation
Time: |
Preparation
Time:30 to 45 mins |
Personal
Notes: |
Personal
Notes: I created this recipe and I hope you try it and enjoy it.
The dried 'pomegranates' can be bought at a Middle Eastern store. Ask the store keeper for the dried red berries since it is not clear that the translation into english for this product is actually pomegranates, but it is believed to be so. Most definitely not cranberries.
Be sure to store these dried berries in the freezer and they will last a long, long time. Otherwise they do not have much of a shelf life.
Variations:
leave out the pasta and serve on rice or add potatoes.
leave out the pomegranets and use ground beef.
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