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Vegetable Stew

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2 tablespoons olive oil
1 large onion; chopped
1 clove garlic; peeled & minced
1 bunch Swiss chard; chopped & separate white parts from green
1 can garbanzo beans or chick-peas
1/2 cup raisins
2 yams; peeled & thickly sliced
1 can 10 ounces whole tomatoes>
salt and pepper to taste
1/2 cup raw rice
Tabasco sauce to taste


In a large cooking pot over medium heat warm oil and sauté onion, garlic and white stems of chard until wilted, about 5-minutes. Add chopped greens and continue to sauté. Add beans or peas, raisins, yams, tomatoes, salt and pepper. Continue to sauté for 3 to 5-minutes. Make a well in the center of the mixture and add rice to the well. Pat rice down with a wooden spoon until moist. Cover and cook until rice is complete, about 25-minutes. Check mixture occasionally and add water 2 tablespoons at a time if rice is dry and starting to stick during cooking. Add Tabasco sauce to taste and serve.

Makes 4 servings

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