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The Six O'Clock Scramble by Aviva Goldfarb

This luscious stew smells super, and the soft vegetables and rice melt in your mouth. It's a great sensory experience. Serve it with a good bread for soaking up the broth.
Prep (20 minutes) +
Cook (40 minutes)
6 servings

1 tablespoon olive oil
1 bulb fennel (use the bulb only), chopped
1 medium onion, chopped
1 teaspoon minced garlic (about 2 cloves)
1 can (28 ounces) diced tomatoes
1/2 teaspoon dried oregano
3 cups water
1 tablespoon brown sugar
1/2 cup uncooked brown rice
1/2 teaspoon pepper, or less to taste
1 can (15 ounces) black beans with their liquid
grated Parmesan cheese for serving

In a stockpot, heat the oil over medium-high heat. Add the fennel, onion, and garlic and saute them for 5 minutes.

Add the tomatoes, oregano, water, and brown sugar. Raise the heat and bring it to a boil. Add the rice, reduce the heat to medium-low, cover the pot, and simmer the stew for 40 minutes.

Stir in the pepper and black beans and cook it for a few more minutes.

Serve the stew hot, topped with plenty of Parmesan cheese.

Nutritional Information per serving:
Calories 190
Total Fat 4g, 7%
Saturated Fat 1.5g, 7%
Cholesterol 5mg, 1%
Sodium 560mg, 23%
Total Carbohydrate 32g, 11%
Dietary Fiber 9g, 36%
Protein 9g
Sugar 11g



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