Forest Mushroom and Walnut Stew with Sorghum Pilaf

Introduction
Today's recipe is a celebration of woody flavors, combining the rustic essence of forest-inspired ingredients with a vegan twist. This dish, 'Forest Mushroom and Walnut Stew with Sorghum Pilaf', is designed to warm the soul and offer a sensory journey through nature's hidden delights.
Ingredients
- 200g mixed wild mushrooms, roughly chopped
- 100g walnuts, roughly chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 liter vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup sorghum grains
- 3 cups water
- A handful of fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in carrots and celery, and cook for a few more minutes.
- Add the mushrooms and walnuts, sauté until the mushrooms are soft.
- Pour in the vegetable broth, add thyme and smoked paprika. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a separate pot, rinse sorghum grains and boil with 3 cups of water until tender and fluffy, about 45-50 minutes.
- Serve the stew hot over the sorghum pilaf, garnished with fresh parsley.
Enjoy this hearty, comforting stew as a tribute to the earthy, rich flavors of the forest. It's perfect for a cozy evening, bringing the essence of nature right to your table.
Nia
Nutritionfacts | Calories: 300, Fat: 15g, Carbohydrates: 35g, Protein: 8g |
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Preparation Time | 1 hour 10 minutes |
Allergy Information | Nuts, Gluten-Free |