SERVES 4
Innovative, authoritative, and down to earth, Deborah Madison is to vegetarian cooking what Julia Child is to French cooking. This ragout, adapted from her recipe, is made with corn and lima beans, which are high in fiber, folate, and minerals. Serve as a side dish, or with basmati rice for a hearty vegetarian meal.
2 tablespoons olive oil
1 bunch of scallions, including 2 inches of green, sliced thinly
4 cups corn kernels, fresh or frozen
2 cups fresh or one 10-ounce package frozen lima beans
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped cilantro
1 tablespoon freshly chopped basil
1 teaspoon sea salt
Freshly ground black pepper
½ teaspoon paprika
½ cup vegetable stock
½ cup V8™ juice
2 small tomatoes, seeded and diced
Heat the oil in a wide skillet or sauté pan over medium-high heat. Sauté the scallions, corn, and lima beans for 4 minutes, then add half of the herbs plus the salt, pepper, paprika, stock, and V8™ juice. Simmer for 6 minutes, then add the tomatoes and cook for 2 minutes more, or until they break down. Add the remaining herbs. Season to taste. Serve immediately.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 303 |
| Protein: | 10 g |
| Fiber: | 9 g |
| Fat: | 8 g |
| Saturated fat: | 1 g |
| Sodium: | 799 mg |
| Vitamin A: | 1,614 IU |
| Vitamin C: | 36 mg |
| Vitamin E: | 2 IU |
| Beta-carotene: | 818 µg |
| Lutein and zeaxanthin: | 767 µg |
| Lycopene: | 1,171 µg |