(Closed) Going to make vegetable stock?

posted 5 years ago in Cooking
Post # 3
Member
808 posts
Busy bee
  • Wedding: May 2014

any time I make any stock I just put everything I like in a slow cooker,cover in water and leave it overnight Wink 

Post # 5
Member
808 posts
Busy bee
  • Wedding: May 2014

yes on low….Then I just freeze what I don’t use. 

I tend to use it all rather quickly though in my house lol…..I love a good risotto 🙂

Post # 7
Member
1077 posts
Bumble bee

I’ve made vegetable stock before and it was delicous! Sadly the soup I used it for didn’t turn out. I think mine was out of the book “How to Cook Everything – Vegetarian”.

Post # 8
Member
808 posts
Busy bee
  • Wedding: May 2014

depends how many people you have to feed…. (4 people)

2 cups of basmati rice

any vegtables you like (I love pumpkin, spinach, mushroom and onion)

garlic (as much as you like- I put in about 2 cloves)

then a sliced chicken breast (Or vegeterian)

salt and peper to taste

about 5 cups of stock -in a seperate pot (simmering already)

small cream

Brown off chicken in a (non stick) large pot. Throw in a knob of butter,add garlic and onions. Sautee until translusent.

Add vegetables and rice….Sautee on high heat until just starting to soften. 

Get a ladle and spoon in 1 ladle full of hot stock into the mixture (stir continuously).

Stir until the stock has evapourated…then repeat the process until all the rice is cooked through. It is very important to keep stiring at all times (get a back up person to stir lol) 

Once the rice is cooked through take it off the heat. add as much or as little cream as you like. Also don’t forget the cheese.

If you are after a healthy alternative then don’t add the cream or cheese. ENJOY!!!

 Oh and salt and pepper to taste

Post # 9
Member
808 posts
Busy bee
  • Wedding: May 2014

You can add whatever you like….It is also really nice if you add a splash of white wine to the stock for a bit of extra flavour. 

Post # 10
Member
3886 posts
Honey bee
  • Wedding: September 2011

If you cut up celery, carrot and onion, and brown them in a stock pot with a little olive oil first, then add your water, any other veggies, and a couple of bay leaves, it makes for a much richer, more flavorful stock. Browning the veggies caramelizes their natural sugars. Totally changes the flavor and color of the stock, worth taking the extra step!

Post # 12
Member
808 posts
Busy bee
  • Wedding: May 2014

How did you go?

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