Squash Goulash

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Recipe submitted by nealm@medlib.georgetown.edu

Squash Goulash

Ingredients (use vegan versions):

1/4 cup medium grain rice
1/2 acorn squash
1 small red potato
1 small carrot
1/4 cup chopped onion
1 tablespoon tomato paste
1 small clove garlic, minced
1 bay leaf
1/2 teaspoon each : coriander, paprika,
1/4 teaspoon each : tumeric, cayenne pepper
dash cardamom

Directions:

Saute onion, rice, and all spices except garlic and bay leaf in a small amount of oil until rice sizzles. Add 1 cup water, tomato paste, bat leaf and garlic. Simmer for 15 minutes while you prepare vegetables. Scrape out squash, then peel and chop all vegetables into bite-sized chunks. Add to rice mixture along with an additional 3/4 cup water. Simmer over low heat for about ten minutes, or until vegetables are soft. A note about the squash: the ridges on acorn squash make it difficult to peel; I find it easiest to chop the squash first and then peel the pieces.

Serves: 2

Preparation time: 30-40 min