"House to myself. Quiet music playing. Chop. Slice. Sizzle
Stir. Nothing but my senses. I am at peace."
Kitchen therapy is the best kind of therapy. Crafting something with my own two hands. It doesn't get any better than that.
This stew lends itself perfectly to kitchen therapy as I sliced, chopped, stirred, and smelled my way to happiness. Not to mention, I was even more satisfied at the chance to use up an abundance of brown rice and lentils I found languishing about in my pantry. I always feel quite accomplished when I use up all the bits and bobs laying about.
This is a soul-soothing wintry stew that comes together with humble ingredients and love. I'm convinced it holds the power to heal whatever ails you.
Lentil, Sausage Brown Rice Stew
Adapted The Gourmet Cookbook
by Ruth Reichl
1 (28-ounce to 32-ounce) can whole tomatoes in juice
5 cups chicken stock
3 cups water
1-1/2 cups lentils picked over and rinsed
1 cup brown rice
3 carrots, halved lengthwise and cut crosswise into 1/4" wide pieces
1 onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 bay leaf
1/3 - 1/2 cup minced fresh cilantro or flat-leaf parsley (to taste)
2 tablespoons cider vinegar, or to taste
salt and black pepper, to taste
Combine tomatoes, with their juice, stock, water, lentils, rice, carrots, onion, celery, garlic, thyme, and bay leaf in a 6-quart heavy pot and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until lentils and rice are tender, 45 to 55 minutes.
Stir in cilantro, vinegar, salt, and pepper and discard bay leaf. Stew will be thick, and it will continue to thicken as it stands; if desired, thin with additional hot chicken broth or water before serving.
|Kitchen Therapy @ I Heart Cooking Clubs|
|Every Sunday @ Kahakai Kitchen|