This week I promised myself I’d get a jump on using the week’s veggies before they became less appealing in the fridge. I made chili earlier in the week with some of them, and today, I was craving stew–like a hearty thick stew someone might be making if they eat beef, which I don’t. I’m bringing the result to a potluck this afternoon (yes, they do have  a lot of potlucks around here!) and so I don’t forget what I did, I’ll share the recipe with you.


1 medium onion, diced
4 medium carrots, diced
1 small bunch of celery, diced including tops
1 medium sweet potato peeled and diced
3 golden beets, peeled and diced
(Here you could substitute any squashy or potato-y thing for the sweet potatoes and beets)
1 cup wild rice (I used a wild rice blend)
1 cup butler foods soy curls re-hydrated with 2 cups warm water (You could substitute 2 cups of seitan or a can of your favorite kind of beans)
3 T olive oil
1/2 cup flour
3 cubes bullion
1 cup red wine (I used a syrah)
2 t fresh thyme leaves (dry would work fine too)
2 qts water
Salt and Pepper to taste

Sauté onion in olive oil for 5 minutes. Add carrots, and celery, and thyme and continue cooking for another 10. Add sweet potatoes and beets. Add flour let the flour brown for 2-3 minutes. Deglaze the pan with the red wine. Add water and bullion. Add rice and simmer until rice is cooked. Add soy curls. Continue cooking until veggies are soft. Season to taste with salt, pepper and more wine as needed.

Wild Rice Stew
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