We, like many parts of the world, are still waiting for summer. So, to clean out the freezer I decided to use up any frozen vegetables we had...maybe that will bring the fresh summer vegetables sooner? (I can dream yes?)
I do not use a lot of frozen vegetables - lima beans, corn, and peas, mostly used for stews and soups. But this came together in a tasty way, a recipe I will remember for the fall and winter months. Great along side grilled meat or fish too.
4 Tblsp. butter (bacon renderings would be way better)
1 large minced shallot
3 minced garlic cloves
5 minced crimini mushrooms
1 cup of frozen corn,
1 cup frozen lima beans
3/4 cup frozen peas
2 cups chicken stock, divided
1 tsp. Dried Thyme
2 tsp. Dried Basil
2 Tsp. Garlic Powder
1/2 tsp. dried mustard
3 Tblsp. Sweet Rice Flour
Salt and Pepper to taste
Heat up a frying pan with the butter on low medium heat.
Meanwhile add the corn and lima beans to 1 cup of chicken stock. Bring to a boil, lid on, then turn down to a simmer for 3 minutes. Remove from the heat and add in the frozen peas, tossing to mix, put on the lid and set aside.
To the heated pan, add in the shallot, garlic and saute for 5 minutes. Then add in the mushrooms, and saute another 5 minutes or until the mushrooms are golden. Add in the seasonings, stirring to combine.
To the pan add in the Sweet Rice Flour, mixing well. It will be clumpy, and look awful but don't worry, it will come together.
Saute, stirring then let sit a minute or so then stir some more for a total of 5 minutes, so the flour can get a bit golden in color - you should be able to smell a slight caramelizing happening . Pour in 1 cup of chicken stock, whisking well. By now it should be quite thick. Pour in the vegetables with the chicken stock, keep stirring until a nice consistency is achieved. You may need a tad more chicken stock to get the consistency you like.
Check for seasonings and serve along side any main dish.