Friday, October 23, 2009

Unintentionally vegan, still delicious

Yesterday's stew was a blazing success, at least in my mind. I was aiming for something hearty, simple, and not traif (which is odd, since my Jewish boyfriend isn't a fan of soups aside from chili); as a result, I came up with this.
If you want to try it, feel free to use whatever vegetables you have on hand, and if you want it more soupy, just add more stock or water as it cooks. With the herbs and dark, rich stock, it does rather resemble beef stew (pity I hadn't any onions).

Veggie Stew with Brown Rice and Lentils

Made in a small rice-cooker, which I find is basically a slow-cooker with two settings: hot and keep warm. In went:
1 small yam, skin and all, in a large dice
Five or six crimini mushrooms, quartered (they were the same price as the buttons, but I find them more flavorful)
A couple heaping tablespoons of dry green lentils
One can (14.5 oz.) of whole tomatoes, chunked up (add the juice too)
A dozen or so chopped baby carrots
A rice-cooker-cupful of brown rice (about 1/3 to 1/2 cup)
Enough veggie stock to fill the pot
1 bay leaf
Lots of dry thyme, about a half tablespoon
Big pinch of dry sage
1 teaspoon dry rosemary, crushed between fingers
1 teaspoon dry parsley

Set it to "cook" and stir occasionally as everything warms up. Once it's been bubbling for a half-hour, set to "warm" and let the rice and lentils soak up the rest of the broth (about 20 minutes). Stir the now thick stew, and smile when a random housemate comments on how nice it smells. Serve up a bowl and enjoy hot; save the rest for a rainy day.

Guess what I get to have for lunch today. ^^

1 comment:

  1. Oh and don't forget to throw in a clove or three of crushed garlic! The cloves get very mild and tender after stewing for an hour ^^