Serves 8
230 cal · 35 min
Peanutty Stew
Recipe GLPR63e9749de65b87
A hearty and comforting stew featuring sweet potato, spinach, and a creamy peanut-based broth enriched with tomatoes and warming spices. This satisfying dish combines brown rice, tender vegetables, and a velvety peanut sauce for a complete, nourishing meal.
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Ingredients
1 cup instant brown rice
2 cups low-sodium chicken broth
1 teaspoon dehydrated minced onion
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Cayenne pepper to taste (optional)
1 medium sweet potato, peeled and diced (about 2 cups)
1 can (14.5 ounces) low-sodium diced tomatoes with juice
Salt to taste (optional)
1/2 cup reduced-fat creamy peanut butter
1 1/4 cups fat-free milk
3 cups baby spinach, coarsely chopped
1/4 cup chopped roasted peanuts for topping (optional)
Sliced green onions for garnish (optional)
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
In a large soup pot, combine the brown rice, chicken broth, dehydrated onion, garlic powder, ground ginger, cayenne pepper if using, diced sweet potato, canned tomatoes with their juice, and salt if desired. Stir well to combine all ingredients evenly.
Bring the mixture to a rolling boil over medium-high heat, then reduce heat to medium-low. Cover the pot with a lid and simmer gently for 10 minutes, until the rice and sweet potato begin to soften.
In a small bowl, whisk together the peanut butter and fat-free milk until smooth and well combined. Stir this mixture into the pot, ensuring the peanut butter is fully incorporated and no lumps remain.
Return the stew to a gentle simmer over medium heat, stirring occasionally. Cook uncovered for 5 minutes, allowing the flavors to meld and the stew to thicken slightly.
Add the chopped spinach to the pot and stir until fully wilted, approximately 2 to 3 minutes. The spinach will reduce in volume as it cooks.
Remove the pot from heat. Taste the stew and adjust seasonings as needed, adding more salt, cayenne, or other spices to your preference.
Ladle the warm stew into individual serving bowls. Top each bowl with chopped roasted peanuts and sliced green onions if desired. Serve immediately while hot.
