Veggie & Herb Stew with Wild Rice

This right here. Holy cow! I just went into this one with my eyes closed and hoped for the best and wowza! The flavor is BURSTING in this! Even in the summer time, a good veggie stew is always lovely. This is full of dried herbs, lemon juice, veggie broth, coconut milk fat and yummy healing veggies. I made a side of Lundberg’s Wild Rice because the unique flavor just matches with this so well. But you can use your favorite rice or even quinoa! I hope you love it as much as we do!


Ingredients:

• 1/2 onion, chopped
• 3 peppers, chopped (I used 2 red, 1 green)
• 4 medium carrots, chopped
• 5 red potatoes, chopped
• 5 large garlic cloves, minced
• 2 tsp oregano
• 1 tsp thyme
• 1 tsp dried parsley
• 1 tsp ground mustard
• 1.5 tsp real sea salt
• 1/2 tsp black pepper
• 3 Tbsp lemon juice
• 3 Tbsp Nutritional Yeast (optional)
• 1/2 cup full fat coconut milk
• 3.5 cups veggie broth (3 Tbsp extra for saute)
• 1 cup organic wild rice*

*You can ALWAYS sub for cauliflower rice!
Directions:

1. Wash and chop all your veggies. Add 3 Tbps veggie broth in a large pot on medium  heat and add onion, garlic and peppers.
2. Saute until slightly soft and add all the spices to the pot. Mix well and cook for 5 minutes.
3. Add the potatoes and carrots and mix well. Cook for 10 minutes so they can get a little soft & the spices can marinate.
4. Add the veggie broth, coconut milk, lemon juice and nutritional yeast, if you’re using it. Stir to combine all the flavors and then cover. Cook on medium low for 30 minutes and check. The stew is ready when the potatoes are soft. Adjust seasonings as desired.
5. Add 1 cup wild rice and 1.75 cups filtered water to a pot or rice cooker and cook until soft. Usually about 25 minutes.
6. Serve with a big spoonful of wild rice, garnish with red pepper flakes and dried chives. ENJOY!