10 November 2009

Split Pea & Wild Rice Stew

We've had a few days of warm weather and it was easy to forget that it was November and we really weren't meant to be wearing shorts... So, mother nature decided to bring us back to reality this morning with some cooler weather. What better day to make a hearty, filling vegan stew?

Split Pea with Wild Rice

1/3 c chicos, prepared (see below) (optional)
2 Tbs canola oil
1 small onion, diced
3 small or 2 large carrots, diced
2 garlic cloves, minced
1 large russet potato, peeled and diced
1/2 c wood parched wild rice, rinsed
1 c split peas, rinsed and sorted
1 tsp hickory powder
2 tsp Massels or other vegan stock powder
1 tsp salt (more to taste)
1 1/2 c cooked lentils (optional - about 1 can)
2 tsp Bacon Salt
1 tsp smoked paprika
5 c total water

In a large Dutch oven, saute the onions in the oil until translucent. Add the carrots and saute for about a minute. Add the garlic and cook another 30 seconds.

Add all the remaining ingredients and bring to a simmer.
Simmer covered for 25 minutes up to 40 minutes until rice is cooked and the split peas have the texture that you like them to have.

Taste for salt and add more if it's needed.

Serve with croutons or vegan parmesan cheese. I used Calbee's Sugarsnap Pea Crisps (those things are addictive...) and crusty bread slices. Only the plain 'original' snaps are vegan.

Need more heat? For this dish, I recommend 1/2 - 1 tsp Aji Amarillo chile powder for some heat and a citrusy taste. Or add 1/2 - 1 tsp chile de arbol powder for pure heat.

Wood parched wild rice. My favorite wood parched wild rice is from Farm Next Door . The rice used this particular night was 'standard grade' from KC's Best Wild Rice

Note Preparing chicos. Chicos are corn kernels dried by smoking in NM. To prepare, soak them overnight in clean water. Pressure cook them for about 40 minutes, using the soaking water. If you don't have a pressure cooker, simmer them in a pot for about an hour using the soaking water. Use all the cooking liquid as part of total water called for in the recipe.

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