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  • 2 tablespoons tablespoons extra-virgin olive oil
  • 1 green bell pepper, diced
  • 2 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
  • 1 (12-ounce) package mushrooms, halved
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes (1 1/2 pounds), peeled and cut into bite-size chunks
  • 1 cup frozen corn kernels
  • 2 (15-ounce) can red kidney beans, rinsed and drained
  • 2 (14-ounce) cans diced tomatoes with mild green chiles
  • 1 1/2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • Coarsely ground black pepper
  • 2 cups water
  • 5 cups hot cooked brown rice
  • 1/4 cup chopped walnuts
  • 1 1/3 cups chopped cilantro
  • 1 1/3 cups flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/2 teaspoon salt
  • Coarsely ground black pepper


  1. To prepare ragu, heat oil in a large Dutch oven over medium-high heat. Add onion and green pepper; cook until onion is lightly browned, about 5 minutes. Add zucchini and mushrooms; cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Stir in garlic. Add remaining ingredients (except rice). Stir well. Cover and bring to a simmer. Reduce heat; simmer 35 mintues, or until potatoes are tender.
  2. To prepare pesto, place walnuts in food processor and finely chop. Add cilantro and parsley; pulse to coarsely chop. With motor running, add oil and lime juice. Add cheese, salt and pepper; process until blended.
  3. Serve in soup plates over rice and top with pesto.
—Recipe by Jean Kressy

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The recipe was originally published as Vegetarian Ragu with Cilantro Pesto on

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