Brown rice is good in stew with leftover meat or poultry.
HUNTER'S STEW
1-2 lb leftover roast beef, pork, or poultry, chopped or cubed
5 cups water
1 cup red wine
1 Tbsp Better Than Bullion Vegetable Base (or equivalent of vegetable bullion to make 3 cups)
1 onion, diced
1/2 head of celery, diced
6 carrots, diced
1/2 lb mushrooms, diced (optional)
1/2 cup brown rice
Bay leaf
1/2 tsp salt
Black pepper to taste
1. In a cast iron Dutch oven, bring water to boil.
2. Add all ingredients except pepper.
3. Reduce heat to medium.
4. Return to boil.
5. Reduce heat to low.
6. Cover and simmer for one hour, stirring occasionally.
7. Remove bay leaf. Add pepper to taste.
Serve with crusty bread, extra-sharp Cheddar cheese, and dark beer.