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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 7.5 g
  • Cholesterol: 2.6 mg
  • Sodium: 231.7 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.8 g

View full nutritional breakdown of Wild rice over sweet potato and collard green soup calories by ingredient
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Wild rice over sweet potato and collard green soup

Submitted by: ACHOUV

Introduction

A complete dish, this is adelicious spicy alternative to the usual boiled collard greens. I found it on tastebook.com, proposed by Jeremy who himself obtained it from Peter Berley’s Fresh Food Fast. I have adapted it to my liking. A complete dish, this is adelicious spicy alternative to the usual boiled collard greens. I found it on tastebook.com, proposed by Jeremy who himself obtained it from Peter Berley’s Fresh Food Fast. I have adapted it to my liking.
Number of Servings: 6

Ingredients

    Extra Virgin Olive Oil, 2 tbsp
    Onions, raw, 2 cup, chopped
    Sweet potato, 4 cup, cubes (about 1 large)
    Approx 8 cups of Collard greens or a nice-sized bunch of leaves cut into 1 inch squares
    Garlic, 3 cloves minced
    Ginger Root, 3 tsp minced
    Coriander seed, 1 tsp crushed
    Coconut Milk, 1.5 cup (light if possible)
    Tabasco Green Pepper Sauce, 1 tsp
    Wild Rice, 2 cup
    Vegan Butter, unsalted, 1 tbsp
    Salt, .5 tsp
    Coriander leaf, fresh, 1 tbsp

Tips

For vegans or for extra protein we can add a can of black beans to the soup at the end of cooking time.


Directions

Rice: In a medium saucepan over high heat, bring 3 cups of lightly salted water to a boil. Add rice and butter. Stir, reduce the heat to low, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Leave covered.
Soup: While rice is cooking, cut up the onions, sweet potatoes and collard greens, mince the garlic and ginger, taking care to cut off the ribs. Keep everything separate.
In a large saucepan over medium heat, warm the oil. Add the onion and garlic and sauté until softened, for 3 to 4 minutes.

3) Add the sweet potato, ginger, and coriander, and sauté for 2 minutes. Add 3 cups of water, raise the heat, and bring to a boil. Then reduce the heat and let simmer covered for 15 minutes (or cook for 8 minutes in the pressure cooker)
Check on rice, if not soft, leave it on the fire, otherwise turn off the fire.
Add the collard greens and coconut milk to the soup and cook in the pressure cooker for an additional 8 minutes. Add a bit of water if the soup is too thick. Season with salt and tabasco green pepper sauce to liking. And a little Caribbean hot pepper sauce for those who are daring.
Ladle soup into a wide bowl and top with a spoonful of wild rice. Squeeze lime over all and sprinkle with cilantro.

Serving Size: makes 6 bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user ACHOUV.






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