Harvest Stew

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 5 servings

About 1/4 cup olive oil, plus more for drizzling

6 medium yellow or red onions, peeled and cut into quarters/wedges (attached by base)

4 chicken thighs, skinned

6 chicken apple sausages, cut into thirds

6 hot Italian pork sausages, cut into thirds

8 medium potatoes, peeled and cut into 2 chunks

6 medium carrots or parsnips, not peeled, cut into 3-inch chunks

1 large butternut squash, peeled and seeded, cut into large chunks

Baby eggplants (about 2 cups), not peeled, cut into large chunks


1 large red pepper, and 2 green peppers, seeded and cut into large chunks

3 jalepeƱo peppers and 2 hot chili peppers, seeded and chopped into 1/4-inch pieces

3 big portabello mushroom caps, cut into large chunks

12 whole peeled garlic cloves

2-3 cups fresh herbs, coarsely chopped: oregano, ginger mint, flat leaf parsley

1/2 teaspoon salt

1 box chicken stock

2 cups Cabernet Sauvignon wine

1 large can crushed tomatoes

1 small can tomato sauce

1-2 tablespoons hot Madras curry powder

2-3 tablespoons cinnamon

1 teaspoon turmeric

1 heaping tablespoon cumin

1/2 teaspoon chipotle chile pepper

1/2 teaspoon fresh ground black pepper

1/2 cup raisins

2 cups (dry) brown, dark brown, mahogany or wild rice mixture (not white rice!)

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