The Daniel Fast Cookbook: Meal Plans and Recipes to Bring You Closer to God by Cindy Anschutz

Author:Cindy Anschutz [Anschutz, Cindy]
Language: eng
Format: epub, pdf
ISBN: 9781647390082
Publisher: Rockridge Press
Published: 2020-07-27T22:00:00+00:00

Brown Rice, Mushroom, and Kale Soup

SERVES 4 • PREP TIME: 15 MINUTES • COOK TIME: 30 MINUTES

Perfect for those chilly moments when you need a warm meal, this Brown Rice, Mushroom, and Kale Soup is sure to satisfy your savory cravings. And if you cook the rice ahead of time, you’ll be surprised at how quickly this soup comes together!

1 cup brown rice, uncooked

3 tablespoons olive oil

1¼ pound cremini mushrooms

1 garlic clove, minced

2 tablespoons shallots, diced

1 teaspoon dried thyme

1 teaspoon dried cumin

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground coriander

5 cups low-sodium vegetable broth

4 cups chopped kale

1. Cook the brown rice according to the package directions.

2. While the rice is cooking, heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the mushrooms and sauté for about 7 minutes, stirring often.

3. Add the garlic and shallots, and sauté for 3 minutes while continuing to stir.

4. Add the thyme, cumin, salt, pepper, and coriander. Stir to combine.

5. Pour in the vegetable broth and bring to a light boil. Then stir in the kale and cook, covered, for 15 minutes.

6. Stir the cooked rice into the soup and let simmer for another 5 minutes. Serve hot.

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