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Vegetable-Rice Stew Recipe

  • 4servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup brown rice

  2. 1 1/2 qt vegetable stock or reserved potato water

  3. 1 cup onion , diced,

  4. 3 cloves garlic , minced

  5. 2 tbsp olive oil

  6. 1 cup carrots diced,

  7. 1 cup turnip , diced,

  8. 1/2 cup fennel , cut 1/2 "

  9. 1 cup celery , diced

  10. 1 cup green beans ,

  11. 1/2"

  12. 1 cup corn kernels

  13. 1 cup green peas

  14. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. Fresh herbs of your choice, such as rosemary, thyme, or parsley, chopped 1 tbsp flax seed oil, for garnish In a pot, cook rice in 2 cups of vegetable stock or reserved potato water until all liquid is absorbed.

  2. In a separate pot, heat oil and saute onion and garlic until tender. Slowly add vegetables in this order: carrots, turnip, fennel, celery, beans, corn and peas. Saute until tender. Add remaining vegetable stock or reserved potatoe water and bay leaves. Cover and simmer for 5 minutes then add cooked rice and simmer for 5 minutes.

  3. Add fresh herbs as of your choice.

  4. Pour soup into bowls, drizzle with flax seed oil if desired and serve.

  5. Serves 4

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