Day 274 Black Bean Stew with Wild Rice

Black Bean Stew with Wild Rice

2 Cups Wild Rice
3 Cups Dry Black Beans
2 Sweet Potatoes, peeled and diced
2 Turnips, peeled and diced
1 Onion, diced
3 Carrots, peeled and diced
4 Celery Stalks, diced
3 Tomatoes, diced
4 Cloves Garlic, minced
4 Cups Veggie Stock
1/4 Cup Parsley, chopped
1 Teaspoon Thyme Leaves
Salt and Pepper to taste

Ingredients

1.  Place the beans in a large pot and cover with water.  Bring to a boil, then reduce heat to simmering.  Cook for 1 - 2 hours, until the beans are tender.  Drain, reserving the bean water, and set the beans aside.

Cooked beans

2.  Return the bean water to the pot with 2 cups of water.  Add wild rice and cook for 20 minutes.

Chopped veggies

3.  Add the stock, sweet potatoes, turnips, carrots, onion, and celery.  Cook for 20 minutes.

4.  Add the tomatoes and garlic.  Cook for 10 minutes.  Add the beans, parsley, thyme, salt and pepper.  Simmer for an additional 10 minutes.

Goes well with 2009 Hiddencroft Vineyards Merlot Reserve

Soundtrack - Airbourne - Black Dog Barking

Day 135 Wild Rice and Brown Rice Pilaf

Wild Rice and Brown Rice Pilaf

1/2 Cup Wild Rice
3 Cups Water
Salt
3 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, finely diced
1 Bay Leaf
1 Cup Brown Rice
2 Cups Green Stock, heated

1.  Rinse the wild rice.  Bring 3 Cups Water and 1/2 Teaspoon salt to a boil.  Add the rice.  Cook slowly uncovered for 1/2 hour.

2.  While the wild rice is cooking, prepare the vegetables.  Add the olive oil to a large pot.  Add the carrot, onion and bay leaf.  Cook over medium heat, stirring occasionally for 4 minutes. Add the brown rice and 1/2 teaspoon salt and cook for 5 minutes.  Add the stock and bring to boiling. Add the wild rice, reduce heat and cover the pan.  Cook for 45 minutes.  If the rice dries out, add some of the cooking water from the wild rice.

Goes well with Artichoke and Fennel Stew

Pairs well with 2012  Pinot Blanc  from Alsace

Soundtrack - Day of the Dead by various artists