TOMATO-RICE SOUP
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Provided by Mark Bittman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 30m
Number Of Ingredients 12
Steps:
- Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
- Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
- Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
- Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.
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