Topic: Fun with Recipes
Although the temperatures in this area may not reflect it, Autumn is fast upon us and as the seasons change, I always feel the desire for soups and stews. Something about a warm soup on a brisk day that always makes me feel good. Granted yesterday was far from a brisk day, but I felt like soup anyway, so I went through my pantry and came up with the following recipe. This one is wife approved, so we will surely be enjoying it again as the Autumn and Winter drag on. One thing about this recipe is that it takes a while to cook due to the brown rice. Adding pasta or white rice would reduce the cooking time, but the brown rice is better for you. Do what you want. Here it is:
- 2 package (10 oz) Organic Mixed Vegetables, frozen
- 1 cup Brown Rice, long grain
- 8 cups Organic Vegetable Broth
- 1 cup Tomato Juice,
- 1/2 cup Tomato Paste
- 1 tbsp Curry powder
- 1 tbsp Pepper, black
- 1 tsp Paprika
- 2 tbsp Garlic powder
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Minced Onion
- 1/2 tsp Salt
The nice thing about this recipe is that there really isn't much in the way of preparation time. It is pretty much ready to go, but here is the way I did it anyway. First, take a large pot and add the vegetable broth (it doesn't have to be organic, that's just what I used because it's what I had) and begin to heat over high heat. While heating, add tomato juice and tomato paste. Stir until tomato paste has incorporated into the sauce and broth mixture.
After the tomato paste has dissolved into the broth, add the two packages of frozen mixed vegetables and stir until they have mixed into individual pieces, as opposed to the frozen blocks they usually start as. Add seasonings to taste. Bring to a boil while stirring occasionally.
When the broth hits a boil stir in the brown rice, cover, and lower heat to a simmer for 45 to 55 minutes. After simmering, test rice to make sure it is cooked, taste for seasonings and adjust as necessary, then serve. As an aside on the seasonings: It is important to taste for seasonings on this recipe to make sure it comes out as you would like, and not as I like it. Feel free to experiment. That's what cooking is all about anyway. I estimate the nutritional data on this dish as the following:
8 Servings
Amount Per Serving
- Calories 138.4
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Polyunsaturated Fat 0.4 g
- Monounsaturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 856 mg
- Potassium 447mg
- Total Carbohydrate 28 g
- Dietary Fiber 6 g
- Sugars 7 g
- Protein 6 g
- Vitamin A 104 %
- Vitamin B-6 12 %
- Vitamin C 33 %
- Vitamin E 5 %
- Calcium 6 %
- Copper 9 %
- Folate 7 %
- Iron 13 %
- Magnesium 10 %
- Manganese 27 %
- Niacin 10 %
- Pantothenic Acid 2 %
- Phosphorus 9 %
- Riboflavin 6 %
- Selenium 7 %
- Thiamin 9 %
- Zinc 5 %
Keep in mind that these nutritional numbers may or may not be accurate, depending on the accuracy of information provided on the labels of the foods involved. I have no way to judge label accuracy. There are just a best guess.
Tags: recipe, soup, vegetable, curry, rice, brown rice, fun, food, eating, dinner, lunch, winter, tomato, spicy, dish, food
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