Tag: Vegetable Stock

Savoury Rice and Lentils

SAVOURY RICE AND LENTILS

This is an excellent winter dish. It can be served by itself or with steamed vegetables

SAVOURY RICE AND LENTILS

  • 170 grams Brown Rice
  • 85 grams Red Lentils
  • 15 grams Fenugreek
  • 500 ml Vegetable Stock
  • 1.25 grams Kelp powder
  • 2.5 grams Paprika
  • 1 clove garlic (minced)
  1. Place all ingredients in a Dutch oven or similar size pot.
  2. Bring to the boil, and cook with lid on , on lowest possible heat ( so it doesn’t boil over) for 45 minutes.
  3. Turn off and let stand for another 20 minutes.
  4. Serve with a splash of Bragg Liquid Aminos.

Quinoa Soup

PERUVIAN QUINOA SOUP

This simple Quinoa soup is tasty, healthy and satisfying.

PERUVIAN QUINOA SOUP

  • 30 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 large Onion (Diced)
  • 2 Medium Carrots (chopped)
  • 3 cloves garlic (minced)
  • 0.5 inch Ginger (peeled and minced)
  • 2 stalks Celery (chopped)
  • 125 grams Quinoa (Uncooked, rinsed thoroughly)
  • 1000 ml Vegetable Stock
  • 5 grams Dried Oregano
  • 1.25 grams Smoked Paprika
  • 2 medium Red Potatoes (cut into half inch chunks)
  • 250 grams Cabbage (Coarsely chopped)
  • Salt and Pepper to taste
  • 65 ml Fresh Cilantro (Coriander) (roughly-chopped)
  1. In a large pot, heat the oil.
    Add the onion, garlic, ginger, carrots and celery.
  2. Saute on medium heat until the onions begin to brown ( 7 – 10 minutes)
  3. Add the Quinoa and toast – stirring often, until the seeds brown slightly ( 5 minutes)
  4. Add the stock, oregano, paprika,potatoes and cabbage.

    Bring to the boil – then reduce the heat to medium-low.

  5. Simmer the soup for 20 – 25 minutes – until the vegetables are fork-tender.
  6. Taste and adjust seasoning – then stir in the chopped Cilantro and serve.
Before you cook Quinoa, you should always soak it in boiling water for 5 + minutes – then rinse well under cold running water. This helps to remove the bitter taste.

Freekeh Risotto

FREEKEH RISOTTO

Freekeh is Green durum wheat – that has been roasted – so it has a slightly smoky taste.

FREEKEH RISOTTO

  • 250 gms Cracked Freekeh Grain
  • 5 ml Coconut Oil
  • 5 grams Moroccan Seasoning
  • 1.25 grams Herb Salt
  • 625 Mls Vegetable Stock
  1. Place all ingredients into a heavy-based saucepan and bring to the boil.
  2. Reduce heat to a simmer and cook covered for 15 – 20 minutes or until tender.
Goes well with a nice All green salad.

Kumera & Lentil Soup

KUMARA AND LENTIL SOUP

This soup is a family favourite. So quick and easy to prepare and takes only 20 minutes to cook.

KUMARA AND LENTIL SOUP

  • 5 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 small Red Onion (chopped)
  • 1 large Kumara (chopped into small pieces)
  • 250 ml Red Lentils
  • 250 ml Vegetable Stock
  • 750 ml Water
  • 5 ml Ginger powder (ground)
  • 5 ml Turmeric (ground)
  • 5 ml Coriander (ground)
  1. Add onions to Oil in large heated saucepan, stir until onion is soft. Add the three spices.
  2. Add the water and kumara pieces.
  3. Add red lentils and bring to the boil.
  4. Cover and reduces heat and simmer for about 20 minutes (until Kumara is soft.

KUMARA AND CARROT SOUP

This soup is very flavoursome and warming with these spices.

Kumara and Carrot Soup

  • 1 Medium Red Onion (Diced)
  • 1 Small Green Chilli (Diced)
  • 15 ml Fresh Ginger (grated)
  • 5 ml Ground Cumin
  • 5 ml Ground Coriander
  • 2.5 ml Ground Turmeric
  • 2 Large Carrots (Peeled and chopped)
  • 3 Large Kumara (Peeled and chopped)
  • 750 ml Vegetable Stock
  • 1 medium Lemon (Juiced)
  • 1 handful Fresh Parsley (for garnish)
  • 10 ml Cold Pressed Olive Oil (For saute onions)
  1. Heat Oil, saute onion till clear , chilli and ginger
  2. Add cumin, coriander and Turmeric and stir
  3. add carrot and kumera and toss well
  4. Add vegetable stock – bring to the boil and simmer 25 minutes
  5. Just before you remove from the heat – stir in the lemon juice.
  6. When served – garnish with fresh parsley.

Rice with almonds

ARABIAN ALMOND RICE

This is an excellent Winter rice dish and very warming to the body.

ARABIAN ALMOND RICE

  • 300 Grams Brown Rice (Long Grain)
  • 5 ml Vegetable Stock
  • 0.5 Medium Red Onion (chopped)
  • 5 ml Cold Pressed Olive Oil
  • 1 Medium Lemon (grated rind)
  • 1.25 ml Cinnamon (ground)
  • 1.25 ml Gloves (ground)
  • 1.25 ml Cardamon (ground)
  • 1.25 ml Turmeric (ground)
  • 2.5 ml Black Pepper (ground)
  • 1000 ml Water
  • 125 Grams Almonds (Cut lengthwise)
  • 30 ml Raisins (Socked in water until soft)
  1. Cook Onion in Oil until soft.
  2. Add spices and cook another 1 minute
  3. Add water and vegetable stock, bring to the boil.
  4. Add rice and cook on low heat for 40 minutes.
  5. Add raisins towards the end of cooking.
  6. Finally before serving, add almonds and grated lemon rind.
Excellent Winter dish with carrots and courgettes.