Windy Hearth Stew

By GuidingVegan

Ingredients

• Rice:
• 1 cup red rice, dry
• 2 cups water
• pinch of kosher salt
• Aromatics:
• 1 Tbsp. coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground savory
• 1/2 tsp. ground turmeric
• Sustenance:
• 10 oz. frozen spinach, thawed
• 6 cups water
• 1 medium sweet potato, cubed small
• 2 cups dried sprouted beans (I use TruRoots Sprouted Bean Trio)
• 2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• Conclusion:
• 1 Tbsp. liquid amino acids or soy sauce
• 1 Tbsp. balsamic vinegar
• 1 15 oz. can of full-fat coconut milk

Details

Servings 8
Adapted from produceonparade.com

Preparation

Step 1

First, cook the rice. I cook mine by combining the rice, water, and salt in an electric rice cooker and allowing it to sit for about 45 minutes. Please cook the rice according to your package and/or rice cooker.
Meanwhile, heat the coconut oil over medium-low in a large soup pot. Add the remaining aromatic ingredients and saute about 5 minutes or until the onions are tender.
Defrost the spinach, then add to the soup pot along with the remaining sustenance ingredients. Bring to a boil over high heat, then reduce to low and simmer for 5 minutes. Cover and simmer for an additional 5-10 minutes, until the beans and sweet potato cubes are tender.
Remove from heat and add the conclusion ingredients. By now the rice should be done cooking and can be added as well. Stir to combine.
Serve hot.