Stews are perfect when it is cold outside. They simmer and make the house smell incredible, and they are warm and comforting.
A whole week of cold rainy weather made for the perfect time to make the last stew before summer. I definitely needed comforting during those dark rainy days that took all my energy away!
Adaptation of Husband’s Healing Stew, Oh She Glows
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 3 cloves garlic, pressed
- 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 1 stalk celery, chopped
- 2 zucchinis, chopped
- 1 bell pepper, chopped
- 3 carrots, chopped
- 1 sweet potato, peeled and chopped
- 4 cups vegetable broth
- 1 can (28 oz) diced tomatoes (don’t drain)
- 1/3 cup raw buckwheat
- 1/3 cup pearled barley
- 1/3 cup wild rice
- 1 tbsp chopped fresh sage
- 1/4 tsp red pepper flakes
- Black pepper to taste
- 1 1/2 tbsp lemon juice
- 1/2 tsp garlic powder
Directions: In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until translucent. Reduce to medium-low, add cinnamon and coriander and cook for 1 minute. Add celery, zucchini, bell pepper, carrots and sweet potato and cook for 5 minutes.
Stir in the vegetable broth, diced tomatoes, buckwheat, barley, wild rice, chopped sage, red pepper flakes and black pepper to taste. Bring to a boil, cover and simmer on medium-low for 20 minutes.
After 20 minutes, uncover, add lemon juice and garlic powder and cook for 5-10 more minutes, until desired consistency.
This stew was so good! It is just a little spicy and has a lot of flavor from the different spices. The barley and buckwheat added some chewiness and the crunchy wild rice was nice in contrast. I didn’t add any salt since I used salted broth and tomatoes but if you use no-salt-added, you might want to add some.
It was perfect with some bread!
Have a great weekend,