One-pot pumpkin, cabbage and rice stew

Photo: Green Kitchen Stories

The kind of pot that feeds you for three days. Squash, cabbage, brown rice and black-eyed peas, finished with something fresh: herbs, a spoon of yogurt, raw apple.

From David Frenkiel and Luise Vindahl at Green Kitchen Stories · @gkstories

Rice and beans together make it a complete meal; the chopped apple and herbs on top keep it from feeling heavy.

You need

• 1 cup whole-grain (brown) rice, soaked 8 to 12 hours
• 1 cup dried black-eyed peas, soaked 8 to 12 hours
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp coconut oil, ghee or olive oil
• 1 butternut squash or Hokkaido pumpkin, peeled, seeded and cubed
• 3 rosemary sprigs, bashed a few times with the back of a knife
• 1 lemon (unwaxed), zested and juiced
• 1 small head of cabbage, sliced, core discarded
• About 6 cups (1.5 liters) water
• 1 tbsp vegetable bouillon powder
• 3 dried bay leaves
• Sea salt and black pepper
• To serve: plain yogurt, chopped parsley, a chopped fresh apple, grated Parmesan (all optional)

How to make it

1. The morning of (or the night before): put the rice and the black-eyed peas in two bowls, cover each with plenty of water and leave 8 to 12 hours. Drain and rinse both.
2. Heat the oil in a large, heavy pot over medium heat. Add the onion, garlic and rosemary and cook, stirring, for 2 minutes until fragrant and starting to soften.
3. Add the squash and the lemon zest and stir to coat everything in the oil.
4. Add the cabbage, the drained rice and peas, the water, bouillon and bay leaves, plus 1 teaspoon salt and some pepper. Stir and bring to a boil.
5. Cover, turn the heat down to low and simmer for 45 to 60 minutes, stirring now and then and adding a splash more water if it looks dry, until the rice and peas are completely tender and the squash has started to melt into the stew.
6. Fish out the rosemary stems and bay leaves. Stir in the lemon juice, then taste for salt and pepper.
7. Serve in bowls with a spoon of yogurt, a handful of parsley and chopped raw apple, and Parmesan if you like.

Written in our own words from David Frenkiel and Luise Vindahl's recipe, with their quantities. The original: One-pot pumpkin, cabbage and rice stew, Green Kitchen Stories.

Follow Chef on Pinterest for every list as it lands.

More from the list