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Wild Rice & Potato Stew with Field Roast

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Wild Rice and Potato Stew with Field Roast -- Epicurean VeganCan you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

rainchainINGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Wild Rice and Potato Stew with Field Roast -- Epicurean VeganLet it cook a few minutes longer until heated through, then enjoy! (Serves 6)
Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

Wild Rice & Potato Stew with Field Roast
 
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This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!
Author:
Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • ½ large red onion (about a cup)
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 4 C vegetable broth
  • 1 C wild rice mix (I like Lundberg's Wild Blend)
  • 1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
  • 3 small red potatoes, peeled and diced (about 1-1/2 cups)
  • ½ C Tofutti sour cream
  • ¼ C almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • Salt and pepper, to taste
Directions
  1. In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
  2. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
  3. Add the diced potatoes and cook covered for another 20-25 minutes.
  4. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
  5. Season with the Herbs de Provence, salt, and pepper.
  6. Let it cook a few minutes longer until heated through, then enjoy!

Easy Baked Risotto

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Easy Baked Risotto -- Epicurean VeganThis is a lot like the Creamy Wild Mushroom Risotto, but this one requires a lot less work, especially when it comes to stirring! I recently purchased a Dutch oven and decided to try making risotto in it. So much less work! Mine is 5-quarts and this recipe only took up about 1/2 of the Dutch oven, so I would think even a 3-quart one is plenty big enough.
Easy Baked Risotto -- Epicurean VeganRisotto is a very versatile dish, so you can add whatever vegetables to it that you’d like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you’ll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, chopped
16-oz mushrooms (cremini or white), chopped or sliced
2 C spinach, chopped
1/4 C lemon juice
1/2 tsp salt
1/2 C white cooking wine
2 Tbs Earth Balance margarine
1/4 C nutritional yeast
1-1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.

Easy Baked Risotto -- Epicurean VeganI also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
Easy Baked Risotto -- Epicurean VeganOnce the rice is done (most of the liquid has been absorbed), add the remaining cup of broth:

Easy Baked Risotto -- Epicurean VeganNext, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy. Stir in the mushrooms mixture, along with the spinach.
Easy Baked Risotto -- Epicurean VeganSo good! Serve immediately and enjoy!
Easy Baked Risotto -- Epicurean Vegan

Easy Baked Risotto
 
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Prep time
Cook time
Total time
 
Risotto is a very versatile dish, so you can add whatever vegetables to it that you'd like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you'll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.
Author:
Serves: 6
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 Tbs olive oil
  • 1 C onion, chopped
  • 16-oz mushrooms (cremini or white), chopped or sliced
  • 2 C spinach, chopped
  • ¼ C lemon juice
  • ½ tsp salt
  • ½ C white cooking wine
  • 2 Tbs Earth Balance margarine
  • ¼ C nutritional yeast
  • 1-1/2 tsp thyme
  • ½ tsp black pepper
  • ½ tsp salt
Directions
  1. Preheat oven to 350.
  2. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside.
  3. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.
  4. I also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
  5. Once the rice is done (most of the liquid has been absorbed), add the remaining cup of broth.
  6. Next, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy.
  7. Stir in the mushrooms mixture, along with the spinach.
  8. So good! Serve immediately and enjoy!

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