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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 1 |
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A hearty vegetarian meal in a bowl the consistency of chili. It's a beet borscht with rice and beans. Ingredients:
3 cups dried kidney beans |
2 vegetable bouillon cubes |
1/2 red cabbage |
1 cup red rice (i use lundberg wehani rice) |
6 medium beets |
3 large carrots |
1 large onion |
1/3 cup apple cider vinegar |
1/3 cup brown sugar |
Directions:
1. Soak the kidney beans overnight in at least 9 cups of water.
2. Drain the beans and put them in an 8 quart pot, covered with water plus an inch.
3. Bring to a boil, add 2 veggie bouillon cubes and simmer till the beans are soft, 2-3 hours.
4. In the last half hour, add the red cabbage, chopped.
5. In a small pot bring 1 7/8 cups water to a boil.
6. Add 1 veggie bouillon cube and the cup of red rice.
7. Simmer 40 minutes till the water is absorbed.
8. In a third pot, combine peeled and diced beets, carrots and onions. Cover with water.
9. Bring veggies to a boil and simmer about 45 minutes, or until tender.
10. Put the rice and the veggies in the pot with the beans and cabbage.
11. Add the vinegar and brown sugar.
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