This week, the Culinary Medicine team is pleased to share this tasty Brazilian-inspired, Vegetarian Feijoada.
Ingredients (Serves 4):
- 1 cup uncooked Brown Rice (prepare as instructed on the package)
- 1 Tbsp. cooking oil
- 1 stalk of celery, small diced
- 1 small onion, small diced
- 1 bell pepper, small diced
- 1⁄4 tsp. sea salt
- 2 cloves garlic, sliced or minced
- 1 cup sweet potato, small diced
- 2 – 15 oz. can low sodium black beans (Drain & rinse 1 can only)
- 1 1⁄2 cups vegetable broth
- 2 tsp. cumin
- 1 tsp. paprika (smoked paprika preferred)
- 1 tsp. oregano
- 1 pinch cayenne pepper
- 1 tsp. (or more) grated orange zest
- Segments and juice of 1 orange
- Cilantro (or Parsley) chopped
- Greek yogurt topping (optional)
- Prepare brown rice as instructed on the package.
- Drain and rinse one can of beans. Keep the bean liquid from one can.
- Chop celery, onion, pepper, garlic, and sweet potato into small dice.
- Heat the oil in a medium to large pot over medium heat. Add the celery, onion, bell pepper, and salt. Cook until softened.
- Add the garlic and cook for 1 minute more.
- Add the sweet potato, beans (1 can drained & 1 can with liquid), vegetable broth, cumin, paprika, oregano, and cayenne pepper.
- Zest the orange, then peel and segment for a garnish.
- Squeeze the remainder of the orange over the pot to release the remaining juices.
- Cook feijoada, stirring as needed over medium-high heat until the sweet potatoes are soft, about 10-12 minutes.
- Add orange zest. Taste and adjust salt and pepper as preferred. 11. Serve over 1⁄2 cup brown rice.
- Garnish with orange segments and cilantro (or parsley).
- Top with Greek yogurt (optional).
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