0 (0)

Categories: Soups, Vegetarian

Autumn Vegetable Stew

Autumn Vegetable Stew
Los Angeles Times

There's nothing like the rich, nutty flavor of traditional brown rice. But the directions on most packages say to cook it 45 minutes to an hour. One day when I was in a hurry, I tried an experiment. I cooked ... Read more

Total time: 30 minutes | Serves 2
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 large onion
  • 2 large carrots
  • 1 small head broccoli
  • 1 large zucchini
  • 3 cloves garlic
  • 3 tablespoons flour
  • 1 (6-ounce) package sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups vegetable broth
  • Salt, pepper
  • 2 tablespoons chopped parsley
  • Cooked brown basmati rice

Step 1Heat the oil and butter in a saucepan over medium heat. Chop the onion and add it to the pan. Cook, stirring occasionally, until the onion has softened, about 6 to 8 minutes.

Step 2While the onion cooks, peel and thinly slice the carrots, cut the broccoli into florets (if the florets are large, cut them in half), cut the zucchini in half lengthwise and then cut it in 1/2-inch slices. Mince the garlic.

Step 3Add the flour to the pan and cook, stirring, until it forms a paste, about 2 minutes.

Step 4Add the carrots, broccoli, zucchini, garlic and mushrooms to the pan. Cook, stirring, about 3 to 4 minutes.

Step 5Add the thyme, vegetable broth and salt and pepper to taste.

Step 6Cook, stirring occasionally, until the vegetables are just tender and a gravy has formed, about 15 minutes. Serve over brown basmati rice and garnish with the chopped parsley.

Each serving:
361 calories; 880 mg sodium; 17 mg cholesterol; 15 grams fat; 5 grams saturated fat; 51 grams carbohydrates; 11 grams protein; 9.91 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Ajo blanco
Brie 'n' apple soup
Sisley Italian Kitchen Cioppino
Butternut squash soup