Vegetable Rice Stew

So here is a last "meatless" recipe to end this vegetarian week in beauty. No, I didn't cook all these dishes in 1 week...eating without meat in such a short period of time would have caused me trouble. This recipe for Vegetable Stew with Rice is healthy, quick and good for the stomach, a great family dinner  



Vegetable Rice Stew


Ingredients
4 tbsp. butter
3 tbsp. golden corn flour
1 C. celery seeds
5 cups vegetable broth (I needed 7 cups here)
1 C. dry Provence herbs
1 large bell pepper of your choice, trimmed and cubed
1 yellow onion, sliced
1 cup canned kernel corn, drained
2 carrots, sliced
3 cups new potatoes (here russet), cut into bite-size pieces
2/3 cup brown rice
1 zucchini, washed well, then cut into half slices
19 oz (540ml) canned lentils, drained
Salt and pepper


Preparations

In a large saucepan, sparkle the butter over medium heat. Add the cornmeal and celery seeds, then cook the mixture, stirring regularly with a wooden spatula, 4-5 minutes or until the roux reaches a beautiful golden color.
Gradually add the vegetable broth while whisking. Bring to a boil, then add the rest of the ingredients. Bring to a boil again, then immediately lower the heat to medium-low. Season to taste with salt and pepper and simmer for 30 minutes or until all foods are tender.
Remove the pan from the heat, then let stand 10 minutes. Serve in large individual bowls. If desired, garnish the center of each serving with cottage cheese


Vegetable Rice Stew


Post a Comment

Plus récente Plus ancienne