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Friday, November 19, 2010

Brown Rice Vegetable Soup

The weather being chilly and wet, I've been making soups, casseroles, breads for dinners. Soups are a good way for me to use up leftover barley or quinoa or rice , along with a favorite combination of vegetables and spices.

Thai soup spices is my default flavoring, but, this recipe has a tomato base with a small amount of evaporated milk for creaminess. We had harvested the last of cherry tomatoes from the home garden a while back.

And now that cold has set in, we harvested the green tomatoes as well, which probably wouldn't turn ripe red anymore...

Vegetables: baby corn, snap peas, bell peppers, onions, cherry tomatoes, carrots, lima beans
1½ to 2 cups cooked brown rice
6-8 cups water or vegetable stock
2 Tbsp lemon juice
¼ to ½ cup evaporated milk (optional)

½ medium onion finely diced
2 Tbsp tomato paste
2 Tbsp sambal oelek
2 Tbsp minced garlic
1 Tbsp brown sugar (more if preferred)
2 Tbsp canola oil
salt to taste

  1. Heat the oil in a pan, add the onions, garlic and tomato paste, stir and cook till onions are translucent and tomato paste turns darker and aromatic, then add sambal oelek and brown sugar
  2. Add the vegetables, stock, brown rice, some salt, stir well, cover and allow to simmer till it all comes together
  3. Stir in the lemon juice, taste and adjust flavors if preferred; off-heat stir in the evaporated milk for a creamier texture

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