Brown Rice, Spelt Wheat and Quinoa Vegetable Stew with Hazelnuts
This triple grain vegetable stew is a very filling and dish that can be made in large batches and slowly eaten over a long time period.
|275 g||brown rice + quinoa + spelt wheat preferred ratio|
|2||leeks cut in 6-8 cm pieces|
|200 g||brussels sprouts|
|1 tbsp||fresh thyme|
|2 tbsp||lemon juice|
|150 g||brown hazelnuts|
|1 1/2 tsp||agave syrup|
|100 g||plant-based yogurt|
Prepare the brown rice, quinoa and spelt wheat according to the instructions on the packaging (check if the instructions match up and you can cook them all together).
Cut the carrots in half lengthwise and then again width-wise
Heat up the margarine in a pan and add the onions, leek, Brussels sprouts and carrots. Sprinkle thyme, salt and pepper to taste. Drizzle the lemon juice and add about 200 ml of water. Braise the vegetables on medium/high heat for 10 - 12 minutes covered with a lid. Turn them over occasionally.
Roughly chop the hazelnuts and roast them in a baking pan until they are golden brown.
Serve the Rice in wide bowl and scoop out the veggies from the pan (leaving the liquid inside)
Pour the agave syrup and turmeric in the liquid and let it cook until it's a nice gravy texture.
Done! Pour the gravy on top of the filled bowls and sprinkle the hazelnuts on top
Tip: Add crème fraîche to the final dish to add a rich and flavourful creaminess to it.
|Ingredients||agave syrup, brown hazelnuts, brown rice + quinoa + spelt wheat, brussels sprouts, carrots, fresh thyme, leeks, lemon juice, margarine, plant-based yogurt, red onions, turmeric|
|Special Diets||free from celery, free from sesame, lupin-free, mustard-free, peanut-free, soya-free, sulphite-free|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||10-15 ingredients|
|Preparation method||braise, frying|
|Type of dish||rice dish|