Stew with Legumes and Wild Rice
A hearty stew featuring fresh legumes and wild rice, a staple from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g yellow lentils
- 100 g brown lentils
- 100 g white beans
- 100 g green peas
- 2 carrots
- 150 g fresh green beans
- 2 stalks celery
- 1 stalk leek
- 2 shallots
- 2 cloves garlic
- 150 g wild rice
- Salt
- 30 g Butter
- 1.5 l vegetable broth
- black pepper (freshly ground)
Instructions
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1.
Soak the lentils, beans and peas overnight in cold water.
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2.
Peel the carrots and cut them into large pieces. Trim the green beans and halve if necessary. Clean the celery and leek, rinse, dry, and slice into rings. Peel the shallots and garlic; quarter the shallots and finely mince the garlic.
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3.
Cook the wild rice in boiling salted water (ratio 1:2) for 20‑25 minutes over medium heat until tender.
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4.
Meanwhile, melt butter in a pot and sauté the vegetables for 3‑4 minutes. Add the drained legumes, pour in the broth, season with salt and pepper, and simmer for 35‑40 minutes over medium heat. Stir in the cooked rice and serve directly from the pot.
