A cold and wet Sunday at home alone and I started thinking about what to have for dinner with Dear Husband when he gets home from work. Checked the fridge, pulled out a whole lot of veges and some chicken thighs, I can make a big pot of soup, perfect. I often cook on my wood fire, and why not, it's there burning away beautifully and it's so easy.
Brown Rice and Vege Soup
I browned 6 chicken thigh fillets chopped into three pieces each, softened 2 garlic cloves finely chopped and a chopped brown onion in olive oil in a cast iron pot. Next I added 1/2 cup brown rice, 2 sliced celery sticks, 2 roughly diced carrots and 1/4 of a butternut pumpkin diced into 1cm cubes and 1 litre of hot chicken stock.
Then I slow cooked it on top of my wood fire heater for 2-3 hours, dish it up and top with freshly ground black pepper, grated Parmesan and torn Italian parsley from our rain soaked garden. Served with Turkish bread thawed and heated wrapped in foil on top of the wood fire.
The woodfire also dried my clothes on the clotheshorse and the house smells fantastic with dinner simmering away through the afternoon.
A hearty winter meal in a bowl. Enjoy