1
calabaza moscada (butternut squash) mediana, pelada, en trozos de 1 pulgada (3 tazas)
2
chirivías medianas, peladas, cortadas en trozos de 1 pulgada (2 tazas)
2
latas (de 14 oz cada una) de tomates estofados, con su jugo
2
tazas de ejotes verdes cortados, congelados, Green Giant® (de una bolsa de 1 libra)
1/2
taza de cebollas toscamente picadas
1/2
taza de cebada de cocimiento rápido, cruda
1/2
taza de agua
1
cucharadita de hojas de salvia seca
1/2
cucharadita de sal sazonada
2
dientes de ajo, finamente picados
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Instrucciones
1
Precalienta el horno a 375°F. En una cacerola para horno de 3 cuartos de galón, sin engrasar, mezcla todos los ingredientes, triturando los trozos grandes de tomate.
2
Tapa la cacerola. Hornea de 1 hora a 1 hora 15 minutos o hasta que las verduras y la cebada estén blandas.
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Consejos de expertos
consejo 1
Prueba esta receta con zanahorias en lugar de chirivías.
consejo 2
La calabaza moscada tiene forma de pera, y tiene cáscara de color amarillo claro y pulpa anaranjada oscura. El interior es de un color naranja brillante y es dulce.
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