Spicy Wild Rice and Greens Stew

This is a hearty and filling stew that warms on even the coldest of nights. It's also incredibly versatile - feel free to swap out the borlotti beans and chickpeas for any other pulses you wish. If you are in a rush you can substitute the dry pulses for 2 400g tins.

Course Main Course, Soup

Cuisine British, European

Diet Vegan, Vegetarian

Keyword rice stew recipes, veg soup, vegan soup recipes, vegan stew recips

Cook Time 40 mins

Total Time 40 mins

Servings

Calories 313

Ingredients

1 Medium Onion
1 Medium Carrot
2 Sticks Celery
3 Cloves Garlic
150 g Wild Rice
250 g Winter/Spring Greens
1 (400g) Can Borlotti Beans
1 (400g) Can Chickpeas
1 Tablespoon Chili Flakes
1 Tablespoon Cumin Seeds
4 Tablespoons Olive Oil
1 Litre Vegetable Stock

Instructions

Heat the olive oil in a heavy pan over a low heat. Add the chilli flakes and cook until the red colour permeates the oil. Dice the onion, carrot and celery. You want pieces around half a centimetre in size. Then fry the vegetables in the chilli oil for around 5 minutes or until soft.
Mash the garlic into a paste and add to the pan. Stir well to incorporate the garlic evenly. Then cook for a further minute or so.
Slice the winter greens into thin ribbons. Then Add to the pan and cook until wilted. Add the rice and cook for a further minute - stirring well.
Add the cooked pulses, stock and cumin the pan. Increase the heat and bring to a simmer. Cover and cook for around 30 minutes or until the rice has grown plump and soft.
Serve immediately.

Nutrition