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Dirty Rice Cleaned Up
This dish is reminiscent of traditional “dirty” rice, usually made
with chicken livers. Brown rice has a hearty texture that stands out to
the assertive flavors of winter greens and spicy soy chorizo, and its
extra fiber will keep you fuller, longer. This recipe was created by
Stephanie Weaver, who writes the blog The Recipe Renovator.
Serves 4
Stir in the peppers and kale and season with garlic, cayenne pepper, cumin, oregano and hot sauce. Stir to ensure spices are evenly distributed and cook 5 minutes more. Add the soy chorizo.
Stir in the vegetable broth and bring to a light boil. Stir in the rice, reduce heat to medium and let simmer for 45 minutes, or until the rice is tender.
Serves 4
- 1 tablespoon canola oil
- 4 stalks celery, chopped
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 bunch (about 1 pound) kale or swiss chard, trimmed and chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon hot sauce
- 1 package (6 ounces) soy chorizo
- 2 cups vegetable broth
- 1 cup brown rice, rinsed
Stir in the peppers and kale and season with garlic, cayenne pepper, cumin, oregano and hot sauce. Stir to ensure spices are evenly distributed and cook 5 minutes more. Add the soy chorizo.
Stir in the vegetable broth and bring to a light boil. Stir in the rice, reduce heat to medium and let simmer for 45 minutes, or until the rice is tender.
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