Allow about 45 minutes extra to prepare the grains and produce if you are making this recipe from start to finish in one day.
Chef's notes
Store any leftover chile verde in an airtight container in the refrigerator for up to 5 days.
RECIPE TIPS
Miso: Miso is the Japanese word for fermented soybean paste. Miso is used for sauces, spreads, and pickling, and it is also the base for miso soup. You can find it in the same refrigerated section as tofu and other soy products. Soy-free miso made from chickpeas is also available. If you have a hard time finding it, try an Asian market or online. Since it is made with salt, taste the dish before adding additional salt. Miso keeps in the refrigerator for up to 8 months.
Steps
1
Make the Chili
Ingredients
3⁄4 cup brown rice rinsed & drained (≈3 cups cooked)
PREPARE GRAINS
Bring rice and 1 1⁄2 cups water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool. Combine miso with 1 1⁄2 tablespoons water and add to rice; fluff rice with a fork.
PREPARE PRODUCE
Dice onion. Seed and dice squash.
MAKE CHILE
Combine onions, squash, and vegetable broth in a saucepan and bring to a boil. Reduce heat to medium-low and cook, uncovered, until squash are almost tender, about 10 minutes. Add beans, corn, and salsa verde; return to a boil and cook for another 10 minutes until the stew is creamy. Season with salt and pepper to taste.
ASSEMBLE & SERVE
Chop cilantro (if using) and stir into rice. Serve chile alongside rice.
