This recipe literally came off the top of my head as I was making it. As I was contemplating what to make for dinner for my flu-ridden husband, I thought, “something simple but satisfying.” And that’s exactly what happened. It’s the product of looking around the kitchen and utilizing what we already had, even thought I wasn’t savvy enough to make a menu plan this week!
The main ingredients that caught my eye:
No, that’s obviously not applesauce in the Mott’s jar. It’s homemade beef stock left over from a chuck roast I made last week. (More on stocks and such later in another post…) I try to use stocks and broths whenever I can because of the added nutritional value it provides. And call me a wino, but I’ve been pretty interested in cooking with wine lately.
Out of that, dinner was born:
Beef and Wild Rice Soup
1/2 cup brown rice
1/2 cup wild rice
1 large carrot, chopped
1 small onion, finely diced
1 stalk celery, diced
1 1/2 cups shredded, cooked beef
2 1/2 cups beef stock, fat included
2/3 cups red wine
2 cups water
1 tsp powdered garlic
2 tsp thyme
1 1/2 tsp basil
Cook up your brown and wild rice as normal. Meanwhile use this time to chop up your vegetables or cook up your meat if you don’t have leftovers like I happened to. Once your rice is about halfway cooked, add in the vegetables and 1/2 cup of your water and let the rice and veggies cook fully. Once cooked, add in your beef, beef stock, red wine, remaining water, and spices. Stir and bring to a boil, cover, and let simmer for about 10 minutes. This recipe made about 4-5 main course servings for me. I think I could have salted it more than I did and/or added more spices, but it was still delicious and everyone who ate it seemed pleased!
This recipe is gluten free, egg free, and soy free.