Wild rice over sweet potato and collard green soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 squaresGarlic, 3 cloves mincedGinger Root, 3 tsp mincedCoriander seed, 1 tsp crushedCoconut Milk, 1.5 cup (light if possible)Tabasco Green Pepper Sauce, 1 tsp Wild Rice, 2 cup Vegan Butter, unsalted, 1 tbspSalt, .5 tspCoriander leaf, fresh, 1 tbsp
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.
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.
Nutritional Info 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
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