Sunday, 13 November 2016

Garlic and Chilli Rice Soup *Suitable for Vegetarians*

I don't know whether my lack of motivation towards a night out with the girls is just pure laziness or the first sign of old age. The past couple of months, I'd much rather sit in front of the TV with a huge bowl of berries and greek yogurt; movies ahoy! Just thought I'd make a rather substantial dinner today that did not require much effort or thought; it's Sunday, don't judge me. Anyway, this is more of a light stew than a soup as it's quite ample! It's a flavourful dish that is so easy and quick to throw together; one I'm sure the whole family will love.

What you need:
  • 2 teaspoons Sesame Oil
  • 1 small red chilli, desseded and chopped
  • 2 chopped garlic cloves
  • 1 tablespoon vegetable oil
  • 2 spring onions, chopped 
  •  1 finely grated ginger
  • 3 carrots, sliced
  • 100g brown rice
  • 1 tablespoon soy sauce
  • 5 cups vegetable stock 
  • Black pepper powder
  • Finely chopped bunch of spring greens
Method:

  1. Heat up oils in a saucepan on high heat, then fry the garlic and spring onions. You'll notice the gairlic will turn golden brown.
  2. Add, chilli, rice and ginger to your pan then stir fry for about a minute. 
  3. Add 5 cups of stock and soy sauce then bring to boil.
  4. Cover with a lid, lower the heat and cook for 30-40 minutes. The rice will be soft and the soup would have thickened. Add spring greens and let them cook until tender. 
  5. Spoon soup into serving bowl, sprinkle spring onions and serve!

I'm going to start stuffing my face with the beautiful smelling soup, whlist I finish of reading  'EatingWell' magazine. Enjoy your weekend!
Nokhuthula xo
© Pocket-sized Cook. Design by Fearne.