Maine Coast Sea Vegetables


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Tomato Rice Soup w/Alaria

Serves 4

Ingredients

1 large onion, chopped
1 Tbsp olive oil
2 large carrots or 3 to 4 small carrots, sliced
2/3 cup alaria, snipped in small pieces
1 cup brown rice, rinsed
3 cups water
1 32-ounce can chopped tomatoes, or about 6 to 8 large, fresh tomatoes, chopped
2 tsp thyme
1 bay leaf
Salt and pepper to taste
1 bunch parsley, for garnish

Method

1. Sauté the onion in the oil for 2 to 3 minutes in a medium saucepan or skillet.

2. Add the carrots and sauté a few minutes until the carrots turn bright orange.

3. Add the remaining ingredients, except the parsley.

4. Simmer over low heat for 45 minutes until the rice and vegetables are tender.

5. Remove from the heat and garnish with the fresh parsley.

Variations: Substitute wild rice, basmati, or jasmine rice for some or all of the brown rice.

Per serving: Calories 255, Protein 7 g, Fat 5 g, Carbohydrates 47 g, Fiber 8 g, Calcium 130 mg, Sodium 541 mg



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