Vegetable Three Grain Stew

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

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Ingredients:

• 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.

Serves 8

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!