3/4 cup finely chopped carrots
2 cups coarsely chopped tomatoes
2 cups rice
2 cups coarsely chopped red and green bell peppers
2 cups bread crumbs
3 cups beef stock
3 tablespoons olive oil
1 cup finely chopped Vidalia onions
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 tablespoons cornstarch in 1/4 cup of water
1 cup fresh grated swiss, parmesan or muenster cheese
bowls, saucepans, cup, knife
Bring 3 cups of water to a boil in saucepan. Stir in 2 cups rice. Cover, reduce heat, and simmer for 45 minutes until rice is tender. Drain excess water if there is any.
In another large saucepan, heat the oil. Add the onions, garlic and stir occasionally till the onions are translucent. Stir in the sauerkraut, carrots, bread crumbs and bell peppers. Stir for about 5 minutes, then add everything else except the cheese. Cover and simmer for 20 minutes, or until vegetables are tender.
Mix the vegetable stew with the rice and sprinkle the cheese on top.
Commentour family has prepared Squambo for years while hiking in Red River Gorge.
Recipe ContributorFerdinand Tretter
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