Squambo

Squambo is a regional dish popular in southeastern Kentucky. This version is meatless other than the stock, but traditional versions usually feature meats.

Step: 1

Bring 3 cups of water to a boil in a large saucepan. Stir in 2 cups of rice. Cover, reduce heat, and simmer for 45 minutes or until rice is tender.

Step: 2

Heat oil in another large saucepan over medium-high heat. Fry the onion and garlic until onions are translucent. Stir in the carrots, red and green peppers, and basil; cook for about 5 more minutes. Add the tomato, beef stock and allspice. Mix together the cornstarch and 1/4 cup water; pour into the saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for 20 minutes.

Step: 3

Serve the stew over rice, and sprinkle Cheddar cheese over the top.

Per Serving: 331 calories; protein 9.8g; carbohydrates 46.8g; fat 11.7g; cholesterol 14.8mg; sodium 136.1mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .