Let's face it! There comes a time when we look into the fridge and think "there's nothing here". I made this stew one day upon facing exactly that dilemma! Now I love looking in the fridge and piecing a stew together - this one was particularly good & it can be varied with different veggies as needed (to use up all the leftovers!). So long as you have some risoni & some creamed corn, then you're set!
I loved this stew so much that I make it regularly now!
Its quite involved but its easy & makes for a delicious meal without needing anything flash!
ENJOY!
Bring a pot of water to the boil. Add 1 cup risoni & return to the boil, then simmer for 10-12 minutes until soft.
While the risoni is cooking. Chop pieces of cabbage (about 1 cup) & lightly saute in a tablespoon vegetable oil until cooked but still slightly crisp.
Place 2 cups of edamame in a pot of boiling water & simmer for 5 minutes.
You will find that everything is ready at once if you time it right!!! :-)
Simple drain the risoni and return to the pot.
Add the tin of creamed corn and the cabbage.
Drain the edamame and remove the peas from the pod - add the peas to your risoni.
Stir to combine.
Add some flavouring!
My favourites are pictured here & I always have them readily available.
1 tablespoon lemon juice
1/2 teaspoon chili
2 tablespoons of tahini
Once all ingredients are added - return to heat & warm thoroughly. Stir continuously.
Spoon into pasta bowls. And serve with cracked black pepper.
