Basque Rice-and-Kale Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup chopped green bell pepper |
1/2 cup chopped celery |
1/3 cup sliced almonds |
1 tablespoon hungarian sweet paprika |
2 bay leaves |
1 1/2 cups water |
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped |
2 cups fresh vegetable broth or 1 (14 1/2-ounce) can vegetable broth |
2 cups chopped kale |
1 cup cooked long-grain brown rice |
2/3 cup drained canned chickpeas (garbanzo beans) |
1/2 cup raisins |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sauté 2 minutes. Add water, tomatoes, and broth; bring to a boil. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated.
|
|