From the moment I opened my new dutch oven (my Christmas gift from Neil), I’ve been making lists of all the different things I can make with it. If you don’t follow me on Twitter, you’ve been spared the annoyance of my pining for one for the past year. I’ve been wanting one Fore-VER! And since Christmas is over, and I’m already thinking about spring camping trips, I wanted to make a chunky stew much like the one’s we make on our trips.
Made with brown rice, lentils and root veggies, it’s a frugal and easy weeknight meal on the stove or over a fire on an early spring camp.
¾ cup uncooked brown rice
½ cup dry lentils, rinsed
½ cup chopped onions
½ cup sliced celery
½ cup sliced carrots
¼ cup snipped fresh parsley
1 tsp. Italian seasoning
1 garlic clove, minced
1 bay leaf
2 ½ cup vegetable broth
14 ½ oz. canned peeled whole tomatoes, undrained, chopped
1 tbsp. cider vinegar
Salt and pepper to taste
1. Combine all ingredients and combine with 2 cups water in a Dutch oven or large saucepan. Bring to a boil then reduce heat and simmer uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.
2. Remove and discard bay leaf. Serve hot and season with additional salt and pepper to taste.
If you want a creamier comfort food, stir in a cup of mozzarella cheese for a stew that will stick to your ribs and put you to sleep! I love campfire stews and as we prepare for the spring season we’ve got a slew of new camping and backpacking recipe ideas we’ve been experimenting with.
Have a favorite stew recipe? We’d love to try it!