Yam Stew with Lentils & Chard
The nice thing about soup is it cleans out your cupboards of riff raff.
Yam Stew
serves 2-4
1/2 onion, diced
2 cloves garlic
2 tablespoons olive oil
1 large yam, peeled and diced
1 carrot, scrubbed and diced
1/2 cup wild & brown rice mix
1/2 cup dry lentils
4 cups water or broth
1 vegetable bouillon cube
1 to 2 stalks rainbow chard, roughly chopped
2 tofurkey italian sausages
2 tablespoons olive oil
2 tablespoons soy sauce
salt'n'pepper
Chopped parsley, optional garnish
Heat oil in a pot over medium; saute onion in oil until it starts to soften, perhaps 3 minutes. Add garlic and cook another minute or so. Add yam and carrot, saute just a while longer. Add water or broth and bouillon. Add lentils and rice. Bring to a boil, then lower to a simmer. Cover and let simmer 20-30 minutes or until lentils and rice are cooked through.
Meanwhile, cut the sausages in quarters lengthwise so that you have eight long pieces. Dice
pieces. Heat oil in a skillet, preferably cast iron. Add diced tofurkey and saute. Add soy sauce and salt and pepper to taste. Cook until most of the pieces appear crispy on all sides. Remove from heat and set aside while stew continues to cook. (Don't worry about keeping them warm--the stew will sufficiently heat them right back up.)
When lentils and rice are just finished cooking, or very near so, add the chard to the pot. Stir to combine well and cook another 30 seconds or until the chard is wilted to your liking. Serve in bowls topped with sausage bits and a sprinkle of parsley.
(This stew would also be delicious with either canned white or black beans. If using canned beans, add them halfway through the rice cooking time. Also, any hardy green can be substituted for the chard.)
Yam Stew
serves 2-4
1/2 onion, diced
2 cloves garlic
2 tablespoons olive oil
1 large yam, peeled and diced
1 carrot, scrubbed and diced
1/2 cup wild & brown rice mix
1/2 cup dry lentils
4 cups water or broth
1 vegetable bouillon cube
1 to 2 stalks rainbow chard, roughly chopped
2 tofurkey italian sausages
2 tablespoons olive oil
2 tablespoons soy sauce
salt'n'pepper
Chopped parsley, optional garnish
Heat oil in a pot over medium; saute onion in oil until it starts to soften, perhaps 3 minutes. Add garlic and cook another minute or so. Add yam and carrot, saute just a while longer. Add water or broth and bouillon. Add lentils and rice. Bring to a boil, then lower to a simmer. Cover and let simmer 20-30 minutes or until lentils and rice are cooked through.
Meanwhile, cut the sausages in quarters lengthwise so that you have eight long pieces. Dice
pieces. Heat oil in a skillet, preferably cast iron. Add diced tofurkey and saute. Add soy sauce and salt and pepper to taste. Cook until most of the pieces appear crispy on all sides. Remove from heat and set aside while stew continues to cook. (Don't worry about keeping them warm--the stew will sufficiently heat them right back up.)
When lentils and rice are just finished cooking, or very near so, add the chard to the pot. Stir to combine well and cook another 30 seconds or until the chard is wilted to your liking. Serve in bowls topped with sausage bits and a sprinkle of parsley.
(This stew would also be delicious with either canned white or black beans. If using canned beans, add them halfway through the rice cooking time. Also, any hardy green can be substituted for the chard.)
2 comments:
Do you have a recipe for this?
done and done!
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