Ingredients
- 2 Vegetable Boullion Cubes
- 4 cups of Water
- 1 Green Pepper
- 1 Red Pepper
- 1 Small Onion (I use yellow onion)
- 2 Celery Stalks
- 1 Large Carrot
- 4 Button Mushrooms
- 1/2 of Zuchinni
- 1 Cup of Dry Basmati Rice (or you can use instant)
- 1/4 Cup of Dry Wild Rice Grains
- Scallions for Garnish
Bring 1 3/4 cup of water, a dah os sea salt and a splash of EVOO and bring to a boil. Once the water comes to a boil, add the basmati and wild rice to the pot and cover for 30 minutes. After 30 minutes, uncover rice and fluff with a fork.
In a seperate pot, combine the boullione and water in a pot and bring to a boil. Dissolve the boullione cubes completely. Chop all of the ingredients up and add them to the pot. Cover and cook for 25 minutes on medium-low heat.
Spoon some of the rice into a bowl and then laddle the soup on top. Use a spoon to mix everything together. I keep the rice and soup seperate when refridgerating because the rice will absorb most of the broth. It's pretty yummy and easy! Enjoy!
The blog looks good Rachel! Keep it up.
ReplyDeleteA Vegan tip of mine. When preparing fresh vegetables during the week, keep the scraps/skins etc, throw them into a plastic bag and into the freezer. On the weekend saute a little garlic in a pot, then add the scraps and one gallon of water and lightly boil for an hour. Voila, you've got some tasty vegetable broth. Let it cool and store it in 4 1 quart tupperwares. Then on short notice, just pop one out into a pot and good to go.
You'll never go back to bouillon!
Dan! I do the same thing. On Fridays, I clean out all my veggies and make broth! It is a good way to clean out the fridge before my weekly pilgrimage to Haymarket and I get awesome broth. Stay tuned...my vegetable broth recipe will be coming shortly!
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