Icelandic Stew

• 6 cups Water
• 1 pound Pork Or Lamb Stew Meat
• 1/4 cups Brown Rice
• 1 whole Small Onion, Chopped
• 2 whole Carrots, Chopped
• 1/2 whole Rutabaga, Chopped
• 1/4 whole Red Or White Cabbage, Shredded
• 3 whole Small Red Potatoes, Chopped
• 1/2 heads Cauliflower, Chopped
• 1 sprig Rosemary
• Salt And Pepper, to taste

1. Bring the water to a boil in a large pot on medium-high heat. Add the meat. Lower the temperature to medium and cook for 30 minutes.
2. Then add the rice and reduce temperature to low. After 10 minutes, add all of your veggies. I had way more veggies that could fit in my pot. That's a shame. Add the sprig of rosemary. Put a lid on the pot and simmer everything together for at least 20 minutes. Taste test and see what salt or pepper is needed.
3. I simmered it for at least another hour before serving the first time. Then I let it cool and refrigerated it overnight-serving the rest for lunch the next day.
4. Favorite addition? A ton of hot sauce. It had to happen.

water, ubc, onion, carrots, ubc, red potatoes, cauliflower, rosemary, salt

Taken from tastykitchen.com/recipes/soups/icelandic-stew/ (may not work)