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.
- Preparation Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
Ingredients
Servings:
4
persons
-
8carrots
-
1½ cupsbrown rice + quinoa + spelt wheat preferred ratio
-
1¼ tbspmargarine
-
1red onions
-
2leeks cut in 2-5 in pieces
-
200 gbrussels sprouts
-
1 tbspfresh thyme
-
2 tbsplemon juice
-
1⅛ cupsbrown hazelnuts
-
1 1/2 tspagave syrup
-
1 tspturmeric
-
7 tbspplant-based yogurt
Instructions
The Grains and Veggies
-
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 1 cup 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.
Gravy
-
Serve the rice in a 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
Notes
Tip: Add crème fraîche to the final dish to add a rich and flavorful creaminess to it.
