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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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My daughter is a vegetarian and I am always trying to get her to Eat your Veggies! Note that dried herbs can be substituted for the fresh if you are making this out of herb season... Ingredients:
1 tablespoon vegetable oil |
3 garlic cloves, minced |
1 large onion, diced |
1 teaspoon fresh thyme, minced |
1 teaspoon fresh sage, minced |
1 tablespoon fresh basil, minced |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon dried rosemary |
1/2 cup riesling wine or 1/2 cup dry vermouth |
2 (14 1/2 ounce) cans vegetable broth |
2 carrots, peeled, diced |
1 russet potato, peeled, diced |
1 small butternut squash, peeled, diced |
1/2 cup wild rice |
1/2 cup green beans, diced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 cup mushroom, chopped |
1/2 cup baby spinach, chopped |
1/2 cup romano cheese or 1/2 cup parmesan cheese, finely diced |
Directions:
1. Heat oil in a stockpot; add garlic, onion, thyme, sage, salt, pepper and herb blend. Cook, stirring , until flavors release, about 3 minutes. Add wine; cook, stirring 1 minute.
2. Add broth, carrots, potato, squash, and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
3. Add green beans, tomatoes and mushrooms; cook until vegetables and rice are tender; 15 - 25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add cheese just before serving.
4. Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.
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