Veggie stew with rice
A warming veggie stew with wild rice in which aubergine, carrot, and soft white beans simmer slowly in tomato puree, paprika, and vegetable stock. Cumin, oregano, and a touch of chili powder provide a warm, spicy flavour, while shallot and garlic add extra depth.
Ingredients · Servings 2
- 125 g wild rice
- 1 teen look
- 1 shallot
- 1 aubergine
- 1 large carrot
- 120 g white beans (drained weight)
- 1 tbsp paprika powder
- 0.25 tsp chili powder
- 0.5 tsp cumin
- 1 tl oregano
- 1 tbsp tomato paste
- 300 ml vegetable stock
- fresh parsley
- pepper
- salty
- olive oil
Method · 30 min
- Finely chop the garlic and shallot, and cut the aubergine and carrot into cubes. Drain the beans.
- Heat a generous splash of olive oil in a large pan. Sauté the shallot until translucent, then add the garlic, carrot, and aubergine. Sauté for about five minutes. Then add the tomato paste, along with the paprika, chili powder, cumin, and oregano. Cook for a minute, then pour in the stock. Add the beans as well.
- Mix well, season with salt and pepper, and let simmer for 20 minutes over medium heat.
- Cook the rice according to the instructions on the packaging. Serve with the stew and garnish with parsley.
