My dinner on Tuesday was inspired by this Wild Rice and Mushroom Soup by My Sister’s Pantry.
I found it, it looked delicious. I was going to make it.
It was going to be easy. It was going to be simple. I was going to follow the directions, and use the ingredients listed in the recipe and everything. Honest.
But then I didn’t.
It’s not my fault. Really.
The grocery store didn’t have any organic celery… and since celery is one of the “dirty dozen,” regular, non-organic celery, from some farmer that I don’t even know… that wasn’t going to fly. But right next to the empty spot where the celery was supposed to be was this lovely, leafy, red Swiss chard.
And, well, the stemmy bits of Swiss chard cut like celery… and I really like Swiss chard I haven’t had any since November and… well…
Sometimes things happen.
And what happened on Tuesday was…
Mushroom and Wild Rice Stew with Swiss Chard.
I started by cooking the rice (enough to make three cups prepared), as per the directions on the package. (I use this kind.)
While the rice was cooking I cut up and sauteed several onions in good butter (I use Kerrygold). Then I separated the leaves from the stems of the Swiss chard–I saved the leaves to use later!–and cut up the stems. When the onions were done, I removed them from the pan and set them aside. I added more butter and sauteed the Swiss chard stems until they were done, then I set them aside.
I cut up 24 ounces of mushrooms–I love mushrooms–and sauteed them in even more butter. Mushrooms always take more butter than you think they will need… and it is important not to overcrowd them. I cooked these mushrooms in two batches.
At some point during all of this vegetable cooking, I decided that chicken stock would make a nice addition to this stew. Naturally, I didn’t have any thawed… so I grabbed two pints out of the freezer, said a little prayer to the Goddess of Home & Hearth that the glass wouldn’t break, and set them into a bowl of cold water.
As I was cooking the vegetables, I kept changing the water… gradually using warmer and warmer water… and not forgetting to pray that the glass wouldn’t crack. I also vowed to get a Pressure Canner and learn how to use it. This, by the way, is NOT an Approved Method of thawing chicken stock… or anything else frozen in a glass jar.
Once all the mushrooms were cooked, and the stock (mostly) thawed, I added back the onions and Swiss chard stems, along with the stock. I added in 3 cups of cooked rice, 2 bay leaves (get some here) and 3 tablespoons of soy sauce. (Make sure you buy non-GMO soy sauce, fermented is best.) I left it to simmer for about a half hour.
Then I added the Swiss chard leaves and let them cook down.
The stew was thick and delicious and I served it with a sprinkle of salt (like this), next to a plate of cheese and apples.
It was a big hit… especially for a complete accident!
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This post was shared at Simply Natural Saturdays. And on Natural Living Monday, Mostly Homemade Monday, Thank Goodness It’s Monday, and the Homestead Barn Hop. And at the Backyard Farming Connection, Fat Tuesday, Tuesday Greens, and Tuesday with a Twist. And Wimsey Wednesday, Wildcrafting Wednesday, Wellness Wednesday, and Fresh Foods Wednesday. And the HomeAcre Hop and Frugal Days, Sustainable Ways. And Real Food Fridays and Fight Back Friday.
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