Gluten Free/ Soups & Stews/ Vegetables

Farmer’s Market Stew

Farmer’s Market Stew is a good name for this dish.  So is “Kitchen Sink Stew” as in everything but the kitchen sink.  I purchased many fresh items at the farmer’s market last weekend.  I made a few recipes and then work imploded and consumed me. I knew I was going to waste so much fresh produce if I didn’t make something with it all-at once.  Luckily, a summer storm had rolled in and temperatures dropped dramatically warranting the need for something that would warm the body while nourishing the soul.
I took inventory of what I had on hand by way of pantry staples and got to work.  I wanted to keep the carbs low and make sure I had sufficient amount of protein.  The vegetables were, of course, to the be star of this recipe.

Some of my best creations are when I honestly have no real plan in mind and I just toss a bit of this and bit of that and see what happens.  This is exactly what I did. I just kept adding to the stew until I felt I had made something worthy to be called one of my mad scientist ‘experiments.’  Sadly, I failed to capture the beauty in this dish, but it makes up for it in taste.

Farmer’s Market Stew

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Ingredients

  • Extra virgin olive oil
  • 2 chicken breasts (14 oz.); cubed
  • 8 oz . carrots; chopped
  • 4 oz . radishes; halved or quartered
  • 2 celery ribs; chopped
  • 1 small onion; diced
  • ½ cup brown rice
  • 3 cloves garlic; minced/grated
  • 6 cups chicken broth
  • 4 cups water
  • 1 tsp . dried Italian seasonings
  • 2 bay leaves
  • ½ tsp . fresh thyme
  • ¼ tsp . fresh sage
  • 1-15 oz can diced tomato
  • 1 small head of kale; chopped
  • 8 oz . broccoli; chopped
  • 1-15 oz . can white beans
  • Salt/pepper to taste
  • Parmesan cheese (optional)

Instructions

  1. In a Dutch/French oven or large pot, brown the chicken in some olive oil. 
  2. Once the chicken is seared on both sides, add the radishes, carrots, celery, and onions. 
  3. Cook for three minutes. 
  4. Add the garlic. 
  5. Cook another minute. 
  6. Then add the mushrooms and cook an additional minute.
  7. Add the rice and brown it for approximately two minutes. 
  8. Add the broth, water, and herbs. 
  9. Bring the pot to a high boil over high heat. 
  10. Reduce heat to medium and allow it to continue to boil.
  11. The rice will take at least thirty-five minutes to cook while boiling.  The broth will reduce.  
  12. Stir frequently.
  13. Once the rice is near done, or al dente, add the canned tomatoes, broccoli, and kale. 
  14. Stir well to incorporate the new ingredients. 
  15. Finish cooking until the rice has reached the desired consistency.
  16. When the rice is cooked, add the beans. 
  17. Taste for salt and pepper, add if needed. 
  18. Once the beans are heated through, serve, and garnish with freshly shaved Parmesan cheese.  

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