Bean stew with toasted buckwheat and wild rice.

Holy smokes, my friend Jenna (@rawmissoulamomma) is having a 6k Vegan Buckwheat Competition in celebration of nabbing 6,000 followers. High fives all about to Jenna, she's a real peach, she is. Check out the latest entries on Instagram by searching up #buckwheat6k and immediately watching this:

For my entry, I made bean stew with toasted buckwheat and wild rice. It's real filling, and you can make it on the cheap, about $6 for a massive soup pot. Be warned, the buckwheat expand to at least 4x their original size, so don't be a turkey, practice that mise en place. 

2 tbsp dairy free butter
4 carrots, peeled and chopped
1 bunch celery, chopped
1 yellow onion, chopped
2 cups mushrooms, quartered
1-19oz can black beans, rinsed
1-19oz can butter beans, rinsed
3/4 cup toasted buckwheat
1/2 cup wild rice
6-8 cups water
Seasonings -- salt, pepper, cumin, coriander
Optional -- fresh dill

In your large soup pot, melt your butter on medium-high heat and add in all your fresh, chopped vegetables. Pop a lid on it for around 10 minutes, or until the vegetables are softened.  Add in the remaining ingredients. Check up on your stew in ten minutes, and add in additional water if needed. Around 20 minutes in, your stew should be about ready. Serve with buttered bread, or crackers if you're ages 4-12 or 55+.

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