This Wild Rice, Italian Sausage, and Black Bean Stew recipe is one I often come back to. It is always unique, because it changes with the seasons, but it is also unfussy and delicious. I use wild rice for the protein content, and spigarello, because I love the texture of those perfect leaves that taste like a cross between broccoli and kale. I had some black turtle beans in the fridge that were cooked the night before, but garbanzo would be just great here. On the day of the picture, I had spotted the first asparagus of the season at the market, so obviously these ended up in here. Let your imagination and the seasons guide you.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintWild Rice, Italian Sausage, and Black Bean Stew
Ingredients
- 1/4 cup coconut oil
- 1 cup shallots, sliced thin
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 plant-based Italian sausage, sliced in rounds
- 1/2 teaspoon turmeric
- 1 large heirloom tomato, chopped small
- 4 cups vegetable broth
- 1 bunch spigarello, sliced (or kale or spinach or Swiss chard)
- 1 cup asparagus, chopped
- 3 cups cooked wild rice (from 1 cup dry, cooked according to package directions)
- 1 can black beans, rinsed and drained
- Sea salt and pepper, to taste
- Fresh parsley, to garnish
Instructions
In a large straight-sided sauté pan, or soup pot, heat the oil, over medium heat. Add the shallots, garlic, sprigs of thyme and rosemary, sausage rounds, and generous pinches of sea salt and pepper. Sauté, covered, stirring often, until the shallots are soft, about 5-6 minutes. Add the turmeric and cook for one minute. Add the tomato and cook, covered, stirring often, until the tomato is liquified, about 3-4 minutes. Add the vegetable broth, the spigarello, and the asparagus. Mix well and cook until the vegetables are al dente, about 2-3 minutes. Add the wild rice and black beans, and heat through. Taste and adjust seasonings. Garnish with fresh parsley. Bon appétit!
Riz sauvage avec saucisses italiennes et haricots noirs
Ingredients
- 1/4 tasse d’huile de coconut
- 1 tasse d’échalotes françaises, tranchées mince
- 2 gousses d’ail, émincées
- 1 branche de thym frais
- 1 branche de romarin frais
- 2 saucisses végétaliennes, tranchées mince
- 1/2 c. à thé de curcuma
- 1 grosse tomate heirloom, tranchée finement
- 4 tasses de bouillon de légumes
- 1 botte de spigarello, tranchée (ou kale ou épinards ou bette à carde)
- 1 tasse d’asperges, hachées
- 3 tasses de riz sauvage cuit (cuire 1 tasse de riz sauvage, selon les directives sur l’emballage)
- 1 boîte de haricots noirs, rincés et égouttés
- Sel de mer et poivre, au goût
- Garnitures: persil frais
Instructions
Dans une grande poêle à rebords hauts, faire chauffer l’huile à feu moyen. Ajouter les échalotes, l’ail, le thym, le romarin, les tranches de saucisses, et de généreuses pincées de sel et de poivre. Faire sauter, à couvert, en brassant souvent, pendant 5 à 6 minutes. Ajouter le curcuma et cuire une minute de plus. Ajouter la tomate, couvrir, et cuire jusqu’à ce qu’elle soit en sauce, environ 3 à 4 minutes. Ajouter le bouillon de légumes, le spigarello et les asperges. Bien mélanger et cuire jusqu’à ce que les légumes soient attendris, environ 2 à 3 minutes. Ajouter le riz sauvage et les haricots noirs. Goûter, ajuster les assaisonnements et garnir de persil frais. Bon appétit!
