Don´t you love comforting meals which are at the same time quick and easy to prepare, very filling, you only need one pot to cook them and they enable you to use up your leftovers? I do! 😀 This one is great if you have leftover grain, and it doesn´t matter at all which sort of grain (or combination of grains) you have on hand. I had a rice and barley mix.
To make this stew extra thick and creamy I cooked up hokkaido pumpkin cut into chunks, with just enough water to cover. When it softened up I blended it with an immersion blender until smooth, adding some tougher parsley stems (I hate to throw them away, but they´re not nice to chew). Then I threw in the cooked grain (how much depends fully on how thick and filling you want this soup-stew to be…),smaller cubes of carrot, parsnip and fennel (yep, all of these are in the category of sweet vegetables). I seasoned the soup with more fresh parsley, half a teaspoon of ginger powder, a dash of lemon juice and two teaspoons of brown rice miso (for two persons).
Served with very briefly blanched radicchio leaves and a small serving of cooked peas with ume plum vinegar (not in the picture).