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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Extra virgin olive oil
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2
chicken breasts
(14 oz.); cubed
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8
oz
. carrots; chopped
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4
oz
. radishes; halved or quartered
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2
celery ribs; chopped
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1
small onion; diced
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½
cup
brown rice
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3
cloves
garlic; minced/grated
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6
cups
chicken broth
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4
cups
water
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1
tsp
. dried Italian seasonings
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2
bay leaves
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½
tsp
. fresh thyme
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¼
tsp
. fresh sage
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1-15
oz
can diced tomato
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1
small head of kale; chopped
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8
oz
. broccoli; chopped
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1-15
oz
. can white beans
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Salt/pepper to taste
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Parmesan cheese
(optional)
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In a Dutch/French oven or large pot, brown the chicken in some olive oil.
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Once the chicken is seared on both sides, add the radishes, carrots, celery, and onions.
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Cook for three minutes.
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Add the garlic.
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Cook another minute.
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Then add the mushrooms and cook an additional minute.
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Add the rice and brown it for approximately two minutes.
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Add the broth, water, and herbs.
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Bring the pot to a high boil over high heat.
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Reduce heat to medium and allow it to continue to boil.
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The rice will take at least thirty-five minutes to cook while boiling. The broth will reduce.
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Stir frequently.
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Once the rice is near done, or al dente, add the canned tomatoes, broccoli, and kale.
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Stir well to incorporate the new ingredients.
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Finish cooking until the rice has reached the desired consistency.
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When the rice is cooked, add the beans.
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Taste for salt and pepper, add if needed.
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Once the beans are heated through, serve, and garnish with freshly shaved Parmesan cheese.
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