Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Frozen chopped spinach (10
-oz)
1 bn Watercress; chopped
1 bn Parsley; chopped
1/4 c Water
1/2 c All-purpose flour
1/2 c Cooking oil
2 lg Onions; chopped
1 md Green pepper; chopped
2 Celery stalks; chopped
Water
1 ts Salt
1/4 ts Ground red pepper
1/4 ts Black pepper
1 c Chopped broccoli
1 c Diced parsnips or rutabaga
1 cn Cannelini beans; rinsed and
-drained
2 c Hot cooked rice

In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of
water. Bring to a boil, breaking up spinach with a fork; reduce heat.
Cover and simmer for 10 minutes. Drain, reserving liquid and pressing
liquid out with a spatula. Set greens and liquid aside. In the same
Dutch oven stir together the flour and oil till smooth. Cook over
medium high heat for 5 minutes, stirring constantly. Reduce heat to
medium. Cook and stir about 10 minutes more or till reddish brown.
Add onions, green pepper, and celery. Cook and stir over medium heat
for 5 to 10 minutes or till very tender. Add enough water to reserved
liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red
pepper, and black pepper to onion mixture. Bring to a boil; reduce
heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or
rutabaga. Cover and simmer about 10 minutes more or until tender.
Stir in beans; heat through. To serve, place rice in individual.
Ladle gumbo over rice.

Per serving: 403 cal; 11g pro, 53g carb, 19g fat

Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and
Gardens format by Lisa Crawford

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