This is an everything-but-the-kitchen-sink stew, but we figured that might not make the most positive first impression. Grain, vegetables, and starch…this has it all. The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?
|1¼||cups||brown rice, cooked|
|1 (28-ounce)||can||fire-roasted tomatoes|
|3||cups||vegetable broth, divided (low-sodium preferred)|
|¾||cup||nutritional yeast flakes|
|1||bunch||kale, ribs removed and julienned|
|3||red potatoes, diced|
|2||cups||frozen vegetable blend|
|1||teaspoon||garlic powder (or 2 cloves minced fresh garlic)|
|cayenne pepper, to taste|
|salt, to taste|
- Prepare the rice according to package instructions.
- While the rice is cooking, add the fire-roasted tomatoes and 1 cup of vegetable broth to a high-speed blender, then blend on low until smooth. Pour the mixture into a large, heavy-bottomed pot.
- Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.
- Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.
- When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.
- Simmer on low until the kale is tender, at least 10 minutes.
- Finally, remove the bay leaves and serve.
Prep Time: 1 hour Serving Size: 4-6 servings