Brown Rice, Spelt Wheat and Quinoa Vegetable Stew with Hazelnuts

provided by recipe author
This triple grain vegetable stew is a very filling and dish that can be made in large batches and slowly eaten over a long time period.
  • Preparation Time: 25 minutes
  • Cooking Time: 15 minutes
  • Total Time: 40 minutes


Servings: 4
  • 8
  • 275 g
    brown rice + quinoa + spelt wheat preferred ratio
  • 25 g
  • 1
    red onions
  • 2
    leeks cut in 6-8 cm pieces
  • 200 g
    brussels sprouts
  • 1 tbsp
    fresh thyme
  • 2 tbsp
    lemon juice
  • 150 g
    brown hazelnuts
  • 1 1/2 tsp
    agave syrup
  • 1 tsp
  • 100 g
    plant-based yogurt


The Grains and Veggies

  1. Prepare the brown rice, quinoa and spelt wheat according to the instructions on the packaging (check if the instructions match up and you can cook them all together).
  2. Cut the carrots in half lengthwise and then again width-wise
  3. Heat up the margarine in a pan and add the onions, leek, Brussels sprouts and carrots. Sprinkle thyme, salt and pepper to taste. Drizzle the lemon juice and add about 200 ml of water. Braise the vegetables on medium/high heat for 10 – 12 minutes covered with a lid. Turn them over occasionally.
  4. Roughly chop the hazelnuts and roast them in a baking pan until they are golden brown.


  1. Serve the Rice in wide bowl and scoop out the veggies from the pan (leaving the liquid inside)
  2. Pour the agave syrup and turmeric in the liquid and let it cook until it’s a nice gravy texture.
  3. Done! Pour the gravy on top of the filled bowls and sprinkle the hazelnuts on top


Tip: Add crème fraîche to the final dish to add a rich and flavourful creaminess to it.


Courses: Main Course
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Number ingredients: 10-15 ingredients
Preparation method: Braise, Frying
Type of dish: Rice dish
Campaigns: VeggieChallenge

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