Carrots, which help form the base for this stew, growing in the autumn sunlight. Carrots can be one of the harder seeds to germinate, they are small and need lots of water to sprout. However, they positively hate to be transplanted - the only sure way to get good carrots is from seed.
When I made this for the class, I had only Basmati rice and so the consistancy was more 'mush-like' than it would be with the long grain rice called for in the recipe. This is, no matter which rice is used, a fulfilling and satisfying main dish that is a substantial meal - especially on a cold day!
4 Tablespoons olive oil
4 Tablespoons butter
4 ribs of celery, sliced
4 medium carrots, peeled and sliced into rounds
2 medium yellow onion, peeled and sliced
½ cup uncooked long grain rice
1 teaspoon salt
½ teaspoon cayenne pepper
6 cups vegetable broth
1 cup peanut butter
Heat the oil and butter in a large pot over medium-high heat. Add the celery, carrots and onion. Sauté for 10 minutes, stirring occasionally. Add the rice, salt and pepper and sauté for 5 minutes. Stir in the vegetable broth and bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes or until the rice is tender.
Ladle out 1 cup of the broth and place in a small bowl and add the peanut butter. Stir until the peanut butter liquefies. Pour this back into the soup and simmer for another ten minutes.