Remember back in January when I said my goal for this year was to eat more whole grains? Oh, you do? Well darn, I was hoping you forgot.
Just kidding! I love whole grains, even if I haven't exactly kept my promise to post lots of recipes that use them. But a few weeks ago, we went to Southern Season in Chapel Hill and I decided to get some freaky weird whole grains to cook with. Like groats!
Yes, groats! It sounds like Medieval prison food, right? But this is the year of trying new things! So I bought myself some groats. There are many kinds of groats--it's a generic term for any hulled grain. Mine happened to be buckwheat groats, but oat groats are pretty common too. Not knowing what to do with them, I figured using them in a stew would be a safe bet. I found that the taste and texture was very similar to barley. Groats are high in protein and fiber, so they make a good addition to any vegetarian meal.
I had settled on making a stew, but then I had to decide what else to put in it. I had a big batch of my kitchen scrap mushroom stock in the freezer, so I figured I'd use that as a base, and leeks seemed appropriate since it's spring and all. And then I was at Whole Foods and spotted these:
Maitake mushrooms! I so rarely see them at the grocery store and there was only one package left, so I snatched them up for my stew. This decision had absolutely everything nothing to do with the fact that the package looks like this:
Since there was only one package of maitakes, I added a blend of other wild mushrooms too. If you want to bulk this up with even more veggies, kale, asparagus or fresh peas would be a nice addition. And if you can't find groats at your local grocery store, any whole grain will do; just adjust the cooking time accordingly or, if the grain needs more than 20 minutes to soften, cook the grain first and stir it into the stew before serving.
Ingredients
- 2 tbsp. olive oil
- 3 leeks white and pale green part only, halved lengthwise and thinly sliced
- 1 small carrot diced
- 1 lb. assorted wild mushrooms sliced
- ½ c. white wine
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 c. buckwheat groats
- 5 c. mushroom stock
- salt + pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown.
- Stir in mushrooms. Cook until juices are released, 3-5 minutes.
- Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.
- Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.
Shirley says
I'll never like mushrooms, but I'm down with trying some groats. Especially oat groats ... I'd just like saying it all day. 🙂
Robin {Mom Foodie} says
I have leeks on hand right now... but no shrooms 🙁
Mum's the word says
oooohhh I love those mushrooms!! I'm not sure if I can get the assored wild mushrooms here though!
Kiersten says
You can just use regular mushrooms, then. 🙂
Robin (Masshole Mommy) says
Look at those big old mushrooms!! This sounds great.
Kare @ Kitchen Treaty says
The mushroom has red lipstick! Best mascot-on-a-package *ever*. Love this soup and love that you're experimenting with different grains. "Groat" is definitely not the best name ever but it looks just about perfect in this stew.
Kiersten says
A few years ago, we went to Japan & just about EVERYTHING there has a mascot. It is amazing. And I want to go back. Sigh.
Kaitlin says
I get crazy excited to find and try new foods, and groats is one I've never had! Leeks and mushrooms are two of my faves and this looks absolutely phenomenal! PS love your new marketplace 🙂 That must be so exciting!!
Kiersten says
Yeah, I was pretty excited about groats too. 🙂
Jennifer Holovack says
YUMMMMMMM!
Stephanie @ henry happened says
I've never heard of groats - and I think only you could make them look tasty! I'm making some mushroom rigatoni on Friday and I'm excited to go to WF - hope I can find that cute package too 🙂
Kiersten says
Our WF has a whole bunch of mushrooms with cute little Japanese cartoon characters on the packages. I have to go over and ogle them every time I'm in the produce section, even when I don't need mushrooms. Because: adorable!
Genevieve says
I bought raw buckwheat groats a while ago and they've just been sitting in my pantry forgotten...I've only thought to do breakfasty or snacky things with them, for some reason I never thought of cooking them up to use in a dinner recipe like stew! Those mushrooms are pretty beautiful too (for mushrooms that is) - I've heard other bloggers talk about maitake but never noticed them in the store...maybe that's because I rarely buy mushrooms!
Kiersten says
That's funny, because my first thought was stew--breakfast or snacks never occurred to me. 🙂 You need to make something with yours and give me more ideas for what to do with the rest of mine!
Natalie says
Such a healthy stew with some of my fave ingredients!
mjskit says
Those mushrooms are gorgeous! I love this soup with all the leeks and such a rich stock. Very healthy and delicious!
Nancy/SpicieFoodie says
Whole grains and groats are such a great thing to add to our meals. I often cook wheat and oat groats, but unfortunately don't care for buckwheat. Your soup sounds wonderful with the oat substitution. Thanks for sharing Kiersten -- gorgeous photos:)
Kiersten says
I need to try oat groats next. I am on a groat kick! 🙂
Dara says
Delicious! I need more healthy stews in my life. Well done.
Diana @ Eating Made Easy says
How does it taste?
Kiersten says
I wouldn't post it if it didn't taste good! 🙂
Diana @ Eating Made Easy says
Right, just curious what it tastes like, sounds like an interesting combo. Thanks!
Kiersten says
The groats kind of taste like barley. They don't add a ton of flavor, but they make the stew filling and hearty. 🙂
Chung-Ah | Damn Delicious says
I am obsessed with mushrooms so this stew is just screaming my name! And even though it's practically summertime here in LA, I'm still diving into this bowl!
Mushrooms Canada says
What a great recipe for adding more whole grains to your diet. A hearty recipe packed full of veggies and nutrients is always a win in my books!! Thanks for sharing...
-Shannon
HilLesha @To the Motherhood says
Sounds good! I love mushrooms. 🙂
debra pearlstein says
I love mushrooms and stew! Goes so well together. Nice and hearty.
Carole says
Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.
Trisha says
Hi! I'm not a very experienced cook..AT ALL!... but what is the purpose of the wine in the recipe?
Can it be omitted as well ?
Thanks so much!!
Tish
Kiersten Frase says
The wine is added for flavor, but you can omit it.