Saturday was very hectic. The early part of the day was spent at the High Meadows School Indoor Farmers Market. Then there was soccer for our 6 year old, a dash to the farmers market to grocery shop for the week. By the time we made it back home, it was almost dinnertime. I was too tired and needed to make a no fuss meal that is yummy and nutritious for my family. With a variety of fresh, scrumptious vegetables from the farmers market, I decided to make a stew (seriously not sure what to call the dish but it was fantastic).
Beets & Cabbage Stew With Brown Rice
For the stew: 1/2 cabbage, 3 large carrots, 1 beet, 1/2 of an onion, 1/2 white part of leek, cold pressed olive oil, ginger, garlic, olive oil and sea salt to taste.
Peel and cut carrots. Peel and dice onion and leeks. Peel both garlic and ginger (you can use a hand grater/blender or food processor). Put above ingredients in a pot with 1 cup of water and a dash of sea salt to taste. Peel one beet and slice very thinly (set aside). Gently steam veggies for about 6 minutes or until water is almost completely reduced in the pot. Add cold press olive oil ( to your preference ). Add beets and let them simmer for a few more minutes. Meanwhile, chop half a cabbage in big chunks and add to the pot. Stir well to get the caramelized yummy juices from the other veggies. Since my family loves extra crispy veggies I don’t let them cook for too long.
Basmati brown is a favorite in our home. I use coconut milk to infuse extra taste and flavor.
Voila! Healthy. Happy. Yummy!
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