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    Vegan Asopao (Rice and Garden Vegetables Pottage)

    Two Bowls of Vegan Asopao (Brown Rice and Garden Vegetables Pottage)

    En Español Recipe ↆ

    A filling pottage with lots of veggies, this Vegan Asopao (Rice and Garden Vegetables Pottage) is perfect to atone for days of excesses and give our bodies a rest.

    Two Bowls of Vegan Asopao (Brown Rice and Garden Vegetables Pottage)

    This post is sponsored by Nakano®

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Recipe

    Why we ❤️ it

    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 traditional asopao that is heavier on our organism, I raid my potted garden for herbs (basil, spring onions, parsley) and veggies (tomatoes, green and purple okra), and along with auyama to make something like this: Beautiful, tasty, comforting, light.

    • molondrones (okra)
    • A Bowl of Vegan Asopao (Brown Rice and Garden Vegetables Pottage)

    About this recipe

    If you are scared of the "sliminess" of okra, fear not, a touch of Mizkan All Natural Rice Vinegar fixes that, and adds a very nice, very mild vinegary flavor. All and all another very enjoyable vegan recipe.

    Buen provecho!

    Tia Clara

    Recipe

    Keep screen on while cooking

    [Recipe] Vegan Asopao (Rice and Garden Vegetables Pottage)

    By: Clara Gonzalez
    Learn how to make vegan asopao (rice and vegetable pottage) a filling dish with lots of veggies, perfect to atone for these days of excesses and give our bodies a rest.
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dinner, Lunch
    Cuisine Vegan, Vegetarian
    Servings 6 servings
    Calories 221 kcal

    Ingredients

    • 1 cup rice, (carolina, medium grain)
    • 3 tablespoon olive oil
    • 6 cloves garlic, thinly sliced
    • 1 tablespoon parsley, roughly chopped
    • 1 tablespoon basil, roughly chopped
    • 2 tablespoon chives, roughly chopped
    • 2 tablespoon Nakano All Natural Rice Vinegar
    • 1 pound auyama (kabocha squash), [0.48 kg] of (West Indian Pumpkin), diced
    • 1 doz cherry tomato, halved
    • ½ cup sliced okra
    • 1 ½ teaspoon salt, (or more, to taste)

    Instructions
     

    • Soak rice: Combine rice and 2 qrt [2 lt] of water and let it rest for 10 minutes.
      Separate rice and liquid and set both aside for later use.
    • Sauté vegetables: 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 and release its aroma. Stir in parsley, basil, chives.
      Pour in water (in which you had previously soaked the rice) and increase heat to medium-low.
    • Cook rice: When the water breaks the boil, stir in rice and auyama. Simmer covered, stirring frequently, for 15 minutes.
      Add tomatoes, okra, and vinegar. Simmer until the vegetables are cooked through and the rice has opened (about 15 minutes). Season with salt to taste.
    • Serve: This can be served alongside a few slices of avocado or some tostones.

    Tips and Notes

    The color is provided by the auyama, so be sure to pick one with a bright orange flesh. 
    The reason we're soaking the rice beforehand, it's because this asopao is cooked for a shorter time than the traditional as vegetables do not take as long to cook as meat.

    Nutrition

    Calories: 221kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 593mgPotassium: 495mgFiber: 3gSugar: 3gVitamin A: 1455IUVitamin C: 24.9mgCalcium: 49mgIron: 1.5mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR garden rice recipe, meat pottage recipe, vegan rice soup, vegan rice stew
    More recipes with: auyama, grains, pumpkin, rice
    Mizkan-Nakano Vinegars
    Edited: Oct 18, 2020 | Publish: Dec 28, 2012

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    5 Comments
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    Nami | Just One Cookbook
    January 10, 2013 3:24 AM

    Your photos and beautiful light give me such a comfort feeling. I haven't had pottage for years! Absolutely gorgeous dish!

    1
    Reply
    Corey
    December 31, 2012 2:38 AM

    Beautiful pictures. I love the idea of eating something light to give our bodies a rest. We should be better at listening to our bodies.5 stars

    1
    Reply
    Suzanne Perazzini
    December 29, 2012 3:07 AM

    I love that you listen to your body like that. I am listening hard to mine at the moment but the messages I am receiving are not at all clear.

    1
    Reply

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