wild rice stew w/veggies.


who knew that this evening’s meal would make it on the blog?  crazy!  i was really scraping the bottom of the proverbial barrel when i put this meal together.

but it turned out so good that i didn’t want to forget about it!

it’s true what they say ~ necessity really is the mother of invention, ain’t it?

here’s what i had.

some veggies that were starting to soften and lose their will to live.

some frozen soup from god-knows-when.

a bag of wild rice.

i literally have nothing else because we have been traveling and working really, really hard.  that’s pretty much all i had, except for a can of tuna.  and i wasn’t feeling tuna.

here’s what i did:

  • if you make a delicious veggie soup, you can freeze it in individual bags, then pull them out when you need them and use them in different ways.  for instance, you can heat it up, blend it, and use it as a sauce, or hearty stew consistency to mix with rice or pasta.  this soup had parsnip, mushrooms, carrots, and a really nice broth.  i made it months ago and found it at the bottom of my freezer, but man it was good.
  • i made some delicious wild rice and, after the rice was finished, poured the blended soup in, and added some salt and pepper to taste.  that’s it!
  • then i made roasted veggies in my favorite way ever:  onion, garlic, salt, pepper, poultry seasoning, maple syrup, stone ground mustard, and olive oil.  toss it all together really well, and roast at 400 for about 45 minutes (or less ~ just keep taste-testing).  i had brussels sprouts, sweet potatoes and one small potato, but you can use anything.
  • scoop the rice stew into a bowl and top with veggies.

i think it turned out so pretty!


and hearty and filling.

and vegan.

and healthy.

nailed it!

time for bed ~ at 8:30pm!

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