This is a vegan beetroot corn stew that's perfect for the upcoming Autumn weather. Beets always give stews such a beautiful pinky red colour. I really love adding grains and lentils to my rice to make things a little more interesting. It doesn't just to give the rice added protein and fibre, but also great nutty flavour. This dish is sweet, spicy, savoury, earthy and delicious. I hope you enjoy this recipe!
BEETROOT CORN STEW WITH LENTIL RICE
For the rice:
- 1 cup of brown basmati rice
- 1/2 lentils
- a handful of pearl barely
For the stew:
- 2-4 beets (peeled and diced)
- 1 cup organic corn
- 2 carrots (chopped)
- carrot greens
- 1 red onion (diced)
- 4 cloves garlic (finely chopped)
- 1 cup butternut (roughly chopped)
- 1 cup red cabbage (roughly chopped)
- 1/2 raw cashew nuts
- olive oil
- salt and pepper
- fresh thyme
- vegetable stock
For the rice
- In a pot or rice cooker, rinse and cook rice, lentils and pearl barely.
- Press cook button on rice cooker or simmer pan on low heat until grains are cooked.
For the stew
- In a large pot, add olive oil, garlic and onion and sautee for 1-2 minutes.
- Add beets, butternut, carrots and cook for 4-5 minutes.
- Fill vegetable stock in the pot until all veggies are covered.
- Turn the heat up high until the water boils, then turn to medium heat and let the stew simmer for 20 minutes.
- Add red cabbage, raw cashews, corn, thyme, salt and pepper.
- Cook for another 10-15 minutes or until vegetables are soft.
- Serve warm and enjoy!