This week’s CSA pick up included beets, buternut squash, onions, leeks, potatoes, carrots, and parsnips.
I decided to make a quick stew. I actually still had the winter squash from the last pick-up and I needed to use it while it was still good. This stew was done in about an hour. I cooked the wild rice separately in my rice cooker just to ensure it would be done in time for dinner. You could cook the rice with the stew but I imagine you should add it to the stew in the beginning as it might take a full hour to cook. I used fingerlings for the potatoes. Here is the final product:
Ingredients:
6-8 cups stock
1 small winter squash, peeled and cubed
6 small or 2-3 medium potatoes, washed, peeled and cubed
3 carrots, washed and cubed
3 small parsnips, washed and cubed
1 small onion, diced
1 leek, diced
4-6 fresh wild mushroom mix like oyster or shitake, chopped
1 cup wild rice
about 1/4 cup diced parsley
Add root vegetables, onion, leek, and stock to a large soup pot. Bring to boil and reduce to a slow simmer. In a rice cooker, prepare 1 cup of wild rice. When stew is close to done, add mushrooms. Add rice when it’s done cooking in the rice cooker and add parsley. Salt and pepper to taste.