Arroz Caldo (brown rice, vegetarian version)
- Number of Servings: 6
Ingredients
1.5 cups brown riceGinger, Fresh (about 2 inches/3 Tbs) Julienned or minced1 medium yellow onion, choppedOlive Oil, about 1.5 Tbs1 veggie bouillon cubeMinced Garlic (I put 3 tsp cuz i love garlic)3 cups of fresh SpinachGreat Northern Beans - 2 cans (15.5 oz each)12 cups of watersalt and pepper to taste6 boiled eggs green onions, 1 bunch choppedlemons, sliced
Soften bouillon in a small amount of hot water.
Heat olive oil in large stock pot. Add onion and cook til translucent, then add garlic and cook for about 30 seconds.
Add sliced ginger and cook for a minute or so. Add Bouillon and the rice. Stir.
Now add the beans and then add the 12 cups of water.
Turn up heat and bring to a boil. Then turn the heat back down to let it simmer. Cook, stirring occasionally, for about 90-110 minutes.
Once the porridge is the consistency you want, serve into a bowl. Add a whole boiled egg and top with green onions. Then squeeze fresh lemon juice onto dish.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMORPHOUSK.
Heat olive oil in large stock pot. Add onion and cook til translucent, then add garlic and cook for about 30 seconds.
Add sliced ginger and cook for a minute or so. Add Bouillon and the rice. Stir.
Now add the beans and then add the 12 cups of water.
Turn up heat and bring to a boil. Then turn the heat back down to let it simmer. Cook, stirring occasionally, for about 90-110 minutes.
Once the porridge is the consistency you want, serve into a bowl. Add a whole boiled egg and top with green onions. Then squeeze fresh lemon juice onto dish.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMORPHOUSK.
Nutritional Info Amount Per Serving
- Calories: 288.6
- Total Fat: 9.5 g
- Cholesterol: 186.1 mg
- Sodium: 684.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 9.0 g
- Protein: 16.7 g
Member Reviews