AuthorLife and Health NetworkThis is an everything-but-the-kitchen-sink sort of stew. If you are feeling adventurous, you could also throw in a can of black beans.
Ingredients
Instructions
Prepare the rice according to package instructions.
While the rice is cooking, add the fire-roasted tomatoes and 1 cup of vegetable broth to a high-speed blender, then blend on low until smooth. Pour the mixture into a large, heavy-bottomed pot.
Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.
Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.
When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.
Simmer on low until the kale is tender, at least 10 minutes.
Finally, remove the bay leaves and serve.
Serving Size 1 cup Servings 8 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Prepare the rice according to package instructions.
While the rice is cooking, add the fire-roasted tomatoes and 1 cup of vegetable broth to a high-speed blender, then blend on low until smooth. Pour the mixture into a large, heavy-bottomed pot.
Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.
Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.
When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.
Simmer on low until the kale is tender, at least 10 minutes.
Finally, remove the bay leaves and serve.
When do you add the nutritionsl yesdt?
Sorry for the omission but it’s best to add the nutritional yeast when blending.
Wow, it must be a very nutritious and delicious meal.