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Cover: The Gourmet Garden

Recipes with rice

16Jun 12

Tomato and Cabbage Soup

Tomato and Cabbage SoupI had an awful cold the other week, and it dawned on me that one of the worst things about being a vegetarian is not being able to eat chicken noodle soup.  It may not really be a cure for the common cold, but it certainly has proven to make you feel a bit better, at least while you’re eating it.  In any case, this tomato and cabbage soup recipe is my first attempt to make a vegetarian-friendly, feel-good soup for those pesky winter colds.

The young garlic, ginger, cinnamon and chilli help to clear your sinuses, and the fennel seeds and honey help to sooth a sore throat.  To be honest, it tastes nothing like standard chicken noodle, but it definitely did make me feel a bit better, and the effect lasted for a few hours after I ate it too!

What you’re going to need:

  • 3 medium tomatoes, washed and diced
  • 4 medium carrots, peeled and shredded or chopped
  • 400ml cabbage, cut into 1cm x 3cm strips
  • 1 leek, washed and chopped
  • 1 young garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 vegetable stock cube
  • 250ml rice
  • 1tsp chilli powder
  • 2tsp salt
  • 2 bay leaves
  • 1tsp honey
  • ½ a cinnamon stick
  • 1/2tsp fennel seeds
  • 1tbsp fresh ginger, finely chopped
  • 1/2tsp black pepper
  • 3 litres water
  • 3tbsp olive oil

What you have to do:

  1. Heat the olive oil in a large pot over medium heat until it’s hot but not smoking.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the leek and young garlic and sauté another 2 minutes.
  4. Add the cabbage, carrot and tomato and continue sautéing for 3 more minutes with the heat on full.  Stir continuously to avoid burning.
  5. Add the honey, stock cube, chilli powder, salt, black pepper, cinnamon, bay leaves and fennel seeds.  Sauté for 30 seconds to bring out the aroma of the spices.
  6. Add the water and the rice to the pot and bring to the boil.
  7. Reduce heat to a fast simmer and cook for another 30 minutes or until the rice is tender.
  8. Adjust salt and pepper to taste.
Note: If you like your soups a bit cheesy, try this Cauliflower and Emmental Soup recipe.

Preparation Time:  10 minutes

Cooking Time: 40 minutes

Serves:  6

Difficulty:  Easy

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26Mar 12

Broccoli Feta Rice

Broccoli Feta RicePerfect for when you need a quick and easy, but still tasty and healthy, meal for unexpected dinner guests. This Broccoli and Feta Rice dish is a family favourite that’s sure to please even the pickiest of palettes.  I came up with this one summer evening a few years back when we organized a spur of the moment dinner party with some friends we’d invited over for drinks, only to realise that purple sprouting broccoli, cherry tomatoes and feta cheese were quite literally the only things I had in the fridge!  After a quick inspection of the cupboards I found a bit of Basmati Rice and inspiration struck!  Not much more than 20 minutes later and we were happily stuffing our bellies with this tangy, cheesy delight.

Ever since that day, this has been my “go to” dish for any last-minute meal requirements.  As an alternative you can replace the cherry tomatoes with sun-dried tomatoes, preferably the kind that come in a jar with olive oil.  If you have the loose, dry kind, be sure to rehydrate them in hot water with a little olive oil before adding them to the mix.  Also bear in mind that sun-dried tomatoes are notoriously salty, and when combined with the salty feta cheese it can be a bit much, so don’t add any more salt until the end and always test it first!

What you’re going to need

  • 1 medium head of broccoli, chopped, about 2 cups
  • 1 200g package of feta cheese, chopped in cubes
  • 1 pack cherry tomatoes (approx. 25 units)
  • 2 cups uncooked basmati rice
  • 3 cups water with 1 tsp salt
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

What you have to do

  1. Steam the broccoli for about 10 minutes, or until it is tender, but still a little al dente.  Set aside.
  2. Cook the rice in the salted water with the bay leaf until it’s tender but not mushy (about 25 minutes).
  3. Drain the rice and place it in a large serving bowl.
  4. Add the broccoli and feta cheese to the rice, along with the herbs, salt and pepper.
  5. Stir the mixture well, adding more salt and pepper as desired.
  6. Serve warm or cold.

Preparation Time:  5 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Easy

 

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