Wild Rice & Vegetable Stew
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Wild Rice & Vegetable Stew might be a recipe you should try. This recipe makes 8 servings with 187 calories, 8g of protein, and 5g of fat each. For $1.75 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 10 minutes. 10 people were impressed by this recipe. Head to the store and pick up potatoes, cumin, leeks, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by Savour These Senses. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is tremendous. Similar recipes are Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù, Wild Rice and Tomato Stew, and Chilean Chicken Stew With Pumpkin and Wild Rice.
Servings: 8
Preparation duration: 10 minutes
Ingredients:
½ lb asparagus
1 tbsp black pepper
6 medium carrots (chopped)
2 tsp cayenne pepper
2 cans (4 cups) chicken broth
1 cup wild rice (cooked)
2 tsp cumin
6 cloves garlic (chopped)
3 large leeks (chopped)
1-2 cups non-fat milk
2 tbsp olive oil
2 tbsp parsley (minced)
2 large potatoes (chopped)
½ tbsp salt
½ lb spinach
1 yellow onion (chopped)
Equipment:
pot
Cooking instruction summary:
In a large pot over medium-high heat, sauté the onions, leeks and garlic in the 2 tbsp oil until slightly soft (about 5 minutes).Add the 4 cups chicken broth to the pot along with the potatoes, carrots, parsley, salt, pepper, cayenne and cumin.Bring the stew to a boil, then reduce to low and let simmer until potatoes are soft (about 30 minutes).Add the asparagus and let the stew continue to cook for another 5 minutes.Stir in the cooked wild rice, spinach and milk.If desired, add cooked chicken before serving.
Step by step:
1. In a large pot over medium-high heat, sauté the onions, leeks and garlic in the 2 tbsp oil until slightly soft (about 5 minutes).
2. Add the 4 cups chicken broth to the pot along with the potatoes, carrots, parsley, salt, pepper, cayenne and cumin.Bring the stew to a boil, then reduce to low and let simmer until potatoes are soft (about 30 minutes).
3. Add the asparagus and let the stew continue to cook for another 5 minutes.Stir in the cooked wild rice, spinach and milk.If desired, add cooked chicken before serving.
Nutrition Information:
covered percent of daily need
