Arroz Caldo (brown rice, vegetarian version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Arroz Caldo (brown rice, vegetarian version) calories by ingredient
Introduction
This was give to me by a coworker. Originally it called for chicken but I have made this into a vegetarian version. It would work with any type of bean. This was give to me by a coworker. Originally it called for chicken but I have made this into a vegetarian version. It would work with any type of bean.Number of Servings: 6
Ingredients
-
1.5 cups brown rice
Ginger, Fresh (about 2 inches/3 Tbs) Julienned or minced
1 medium yellow onion, chopped
Olive Oil, about 1.5 Tbs
1 veggie bouillon cube
Minced Garlic (I put 3 tsp cuz i love garlic)
3 cups of fresh Spinach
Great Northern Beans - 2 cans (15.5 oz each)
12 cups of water
salt and pepper to taste
6 boiled eggs
green onions, 1 bunch chopped
lemons, sliced
Tips
This is also good topped with toasted garlic or carmelized onions
(I calculated this at 6 servings but it could easily be 8)
Directions
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.