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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rice with vegies Ingredients:
1 cup brown rice |
1 1/2 qt vegetable stock or reserved potato water |
1 cup onion, diced, 1/2 |
3 cloves garlic, minced |
2 tbsp olive oil |
1 cup carrots diced, 1/2 |
1 cup turnip, diced, 1/2 |
1/2 cup fennel, cut 1/2 |
1 cup celery, diced 1/2 |
1 cup green beans, 1/2 |
1 cup corn kernels |
1 cup green peas |
2 bay leaves |
Directions:
1. Fresh herbs of your choice, such as rosemary, thyme, or parsley, chopped
2. 1 tbsp flax seed oil, for garnish
3. In a pot, cook rice in 2 cups of vegetable stock or reserved potato water until all liquid is absorbed.
4. In a separate pot, heat oil and saute onion and garlic until tender. Slowly add vegetables in this order: carrots, turnip, fennel, celery, beans, corn and peas. Saute until tender. Add remaining vegetable stock or reserved potatoe water and bay leaves. Cover and simmer for 5 minutes then add cooked rice and simmer for 5 minutes.
5. Add fresh herbs as of your choice.
6. Pour soup into bowls, drizzle with flax seed oil if desired and serve.
7. Serves 4
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