One Pot Root Veggies Stew

Created on Tuesday, 10 January 2012 21:28

In the Winter season, it's a little bit more difficult to get local produce.  Yet you can always find lots of locally grown root vegetables.  Sometimes we buy them, bring them home and we are not to sure what to do with them or no one wants to eat them.  Well tonight I made this awesome root vegetable stew.  It has become my favorite this season.  Depending on what root vegetable I put in, it will take on a different taste.  Tonight was carrots, sweet potatoes, butternut squash, rutabagas, beets and parsnips.  It can be time consuming cutting up the veggies, this is where you get everyone in your family involved.  Plus you make enough for leftovers for lunches the next day or dinner the next night.  Just add a green salad.  Dinner is served.

Stews are a  great way to get the veggies in. It is easy on the digestion, filling, and very comforting in the colder winter months.

One Pot Root Veggies Stew

1/2 cup Brown Rice      
1/4 cup whole mung beans
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
2 Tbsp coconut oil
1 bay leaf
1/2 tsp turmeric
1 tsp dry oregano
2 tsp fresh ginger root, grated
3 cups fresh water
2 inch piece of Kombu or Wakame
6 cups of seasonal vegetables: choice of
carrots, zucchini, celery, squash, sweet potato
beets, turnips, etc
3 tsp celtic sea salt

In separate bowls, soak beans and brown rice overnight

Rinse soaked beans and rice until water runs clear

Grind cumin and coriander seeds in coffee grinder, if using whole spices

Warm coconut oil in a large pot and add the fresh ground cumin and
coriander, bay leaf and oregano

On low heat, saute spices in oil until aromatic but not burnt - stay by the pot!

Stir in turmeric, ginger, rice and mung beans

Add water, sea salt and Kombu

Cover the pot and bring to a boil.  Then reduce to simmer until beans nad rice are
soft (about 30 minutes)

Meanwhile, wash and dice vegetables

Add vegetables BEFORE all the water has been completely absorbed by the beans
and rice ( about 20 minutes after grain/bean cooking begins)

Add the vegetables without disturbing the grains/beans-layering them starting
with the root vegetables moving up in the order they grow with leafy greens
being added last

Once grains and beans are cooked and veggies are tender, stir thoroughly,
add sea salt to taste.

I'd like to say this is my creation but it's not.  Thanks Meghan Telpner.

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