Rustic Tomato, Rice & Kale Stew

This 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.


Yields8 ServingsPrep Time5 minsCook Time25 minsDifficultyIntermediate

Ingredients

 1 ¼ cups brown rice, cooked
 1 (28 oz) can fire-roasted tomatoes
 3 cups vegetable broth, divided (low-sodium preferred)
 ¾ cup nutritional yeast flakes
 1 bunch kale, ribs removed and julienned
 3 red potatoes, diced
 2 cups frozen vegetable blend
 2 bay leaves
 1 tbsp chili powder
 1 tsp garlic powder or 2 cloves minced fresh garlic
 cayenne pepper, to taste
 salt, to taste

Instructions

1

Prepare the rice according to package instructions.

2

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.

3

Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.

4

Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.

5

When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.

6

Simmer on low until the kale is tender, at least 10 minutes.

7

Finally, remove the bay leaves and serve.

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 141
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 547mg23%
Total Carbohydrate 26g9%
Dietary Fiber 5g20%
Sugars 5g
Protein 8g16%

* 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

 1 ¼ cups brown rice, cooked
 1 (28 oz) can fire-roasted tomatoes
 3 cups vegetable broth, divided (low-sodium preferred)
 ¾ cup nutritional yeast flakes
 1 bunch kale, ribs removed and julienned
 3 red potatoes, diced
 2 cups frozen vegetable blend
 2 bay leaves
 1 tbsp chili powder
 1 tsp garlic powder or 2 cloves minced fresh garlic
 cayenne pepper, to taste
 salt, to taste

Directions

1

Prepare the rice according to package instructions.

2

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.

3

Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.

4

Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.

5

When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.

6

Simmer on low until the kale is tender, at least 10 minutes.

7

Finally, remove the bay leaves and serve.

Rustic Tomato, Rice & Kale Stew
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