1 tablespoon vegetable oil
3 cloves garlic, minced
1 large onion, diced
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1 teaspoon each, fresh, minced: thyme, sage
1 teaspoon each: salt, freshly ground pepper, dried
Italian herb blend
1/2 cup riesling or dry vermouth
2 cans (14 1/2 ounces each) vegetable broth
1 each, diced: parsnip, carrot
1 each, peeled, diced: russet potato,
small butternut squash, see note
1/2 cup each: wild rice, diced green beans
1 can (14 1/2 ounces) diced tomatoes, drained
1 cup chopped cremini or button mushrooms
1/2 cup each: chopped baby spinach, finely diced Romano or Parmesan cheese
Makes 6 servings.
Heat the oil in a Dutch oven or stockpot; add the garlic, onion, thyme, sage, salt, pepper and herb blend. Cook, stirring, until flavors release, about 3 minutes. Add the riesling; cook, stirring, 1 minute.
Add the broth, parsnip, carrot, potato, squash and wild rice; heat mixture to a boil. Lower heat to a simmer; cook until vegetables soften, about 30 minutes.
Add the green beans, tomatoes and mushrooms; cook until all the vegetables and rice are tender, 15-25 minutes. Stir in the spinach; cook until slightly wilted, 1 minute. Ladle stew into bowls; add the cheese just before serving.
Note: Many stores, including Trader Joe's, sell cubed squash in the produce section.
Nutrition information per serving: 263 calories, 19 percent of calories from fat, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 47 g carbohydrates, 10 g protein, 1,319 mg sodium, 7 g fiber.