Menestra, a vegetable stew found in many parts of Spain, and which usually contains a nice mix of root and green leaf veggies. Some menestras are so substantial they can be served as a main course for lunch.

There is no single recipe for a menestra and the dishes that go under this name are more than simple variations on a theme. All of them make use of vegetables in season and some include other ingredients for which a particular area is famous. But menestra usually means a dish of vegetables, so it’s ideal for vegetarians.

This dish is a very traditional recipe in northern Spain, especially around Navarra or La Rioja where they grow many of the ingredients needed for this dish.


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)