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.
Combine the rice and broth and let it rest for 10 minutes.Separate rice and liquid and set both aside for later use.
2. Sauté the vegetables
In a large pot, heat the oil over very low heat. Add the garlic and onion, and cook, stirring frequently, until the garlic has turned soft and release its aroma. Stir in oregano, parsley, basil, and chives, and cook stirring until they start to wilt.Pour in the broth you had set aside, and increase temperature to medium-high heat.
3. Cook the rice
When the water breaks the boil, stir in rice, auyama, celery, red pepper, olives, and capers. Simmer covered, stirring frequently, for 15 minutes, or until the auyama is cooked through.Add tomatoes, okra, and vinegar. Simmer uncovered until the vegetables are cooked through and the rice has opened and doubled in size (about 15 minutes). Season with salt to taste.
4. Serve
Remove from the heat and serve per suggestions above the recipe.
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.