Wild Rice & Vegetable Stew

I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.

I would really call this a stoup but for the sake of not being too cheesy I will just stick with stew. This stew is packed full of ingredients, but is still really healthy. I used skim milk for the creamy flavor. We all know that heavy cream makes anything taste better, but skim milk can still be a tasty substitute. I just add a little flour or a slurry (water and cornstarch mixture) to the recipe to thicken it up a bit, like heavy cream would. I added some leftover chicken to this soup the next day which was also delicious. Be sure to cook your wild rice prior to (or while) making this stew because it is added at the end. This is a great base for a soup that you can take out or add whatever you like.

Creamy Wild Rice & Vegetable Stew

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Servings 8 -10

Ingredients

  

• 2 tbsp olive oil
• 1 yellow onion chopped
• 3 large leeks chopped
• 6 cloves garlic chopped
• 2 cans 4 cups chicken broth
• 2 large potatoes chopped
• 6 medium carrots chopped
• 2 tbsp parsley minced
• 1 tbsp black pepper
• 1/2 tbsp salt
• 2 tsp cayenne pepper
• 2 tsp cumin
• 1/2 lb asparagus
• 1 cup wild rice cooked
• 1/2 lb spinach
• 1-2 cups non-fat milk

Instructions

 

• In a large pot over medium-high heat, sauté the onions, leeks and garlic in the 2 tbsp oil until slightly soft (about 5 minutes).
• Add the 4 cups chicken broth to the pot along with the potatoes, carrots, parsley, salt, pepper, cayenne and cumin.
• Bring the stew to a boil, then reduce to low and let simmer until potatoes are soft (about 30 minutes).
• Add the asparagus and let the stew continue to cook for another 5 minutes.
• Stir in the cooked wild rice, spinach and milk.
• If desired, add cooked chicken before serving.

Notes

If you want a thicker soup, add a small amount of flour to the milk before adding it to the pot.

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-Jenny

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