A filling pottage with lots of veggies, this Brown Rice and Garden Vegetables Pottage is perfect to atone for days of excesses and give our bodies a rest.
This post is sponsored by Nakano®
Do you ever feel like your body is asking you to slow down, to take it easy? Those are the moments when a dish like this comes handy.
Sometimes instead of the tasty dish that is heavy on our organism, I raid my potted garden for herbs (basil, spring onions, parsley) and veggies (tomatoes, green and purple okra), and along with brown rice, and auyama to make something like this: Beautiful, tasty, comforting, light.
Brown rice has a lot less starch per volume than white rice, which would make this soup not as creamy as a traditional asopao, but the okra helps thicken it.
And if you are scared of the “sliminess” of the okra, fear not, a touch of Mizkan All Natural Rice Vinegar fixes that and adds a lot of flavors. It is also very mild, so no irritating acids to contend with.
Try this, your body will thank you.
Brown Rice and Garden Vegetables Pottage Recipe
- 3 tablespoon of olive oil
- 6 cloves of garlic
- 1 tablespoon parsley , roughly chopped
- 1 tablespoon basil , roughly chopped
- 2 tablespoon chives , roughly chopped
- 2 quarts of water
- 1 cup of brown rice
- 1/4 cup of Nakano All Natural Rice Vinegar
- 1 lb [0.48 kg] of auyama (West Indian Pumpkin), diced
- 1 doz cherry tomatoes , halved
- 1/2 cup of sliced okra
- 1 1/2 teaspoon of salt (or more, to taste)
- In a deep-bottom pot heat the oil over very low heat.
- Add the garlic and cook, stirring frequently, until the garlic has turned soft. Stir in parsley, basil, chives. Pour in water and increase heat to medium-low.
- When water breaks the boil add rice and auyama. Simmer covered, stirring frequently, until the rice has opened.
- Add tomatoes, okra and vinegar. Simmer until vegetables are cooked through.
- Season with salt to taste.