Rice, Beans and Greens/Smoky Split Pea Soup/Vibrant Life Magazine

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Vibrant Life Magazine Vegetarian Recipe of the Week

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April 25, 2002

 

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Feel free to forward this recipe newsletter to your friends!

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Well, we missed last week. No real good reason, we just missed; the week ended

before our to-do list did. So this week we're giving you TWO new recipes.

 

Rice, Beans and Greens

 

3 cups water

2 cups chopped spinach

1-1/2 cups jasmine or basmati rice

1/2 teaspoon salt

1/2 teaspoon garlic powder

15-ounce can red kidney beans, drained

1/4 cup chopped fresh parsley

 

Combine water, spinach, rice, and salt and garlic powder in medium saucepan.

Bring to simmer over medium-high heat. Sir once, cover and cook over medium-low

heat for about 15 minutes. Stir in beans and parsley. Fluff rice with fork and

remove from heat. Let stand for about 10 minutes before serving.

Serves 4 to 6.

 

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Smoky Split Pea Soup

Chipotles are smoked jalapeno peppers. You can find them in the Mexican or

International food aisle of large grocery stores.

 

1 head garlic

1/2 teaspoon dried thyme

1 teaspoon dried rosemary

1 large onion, quartered

2 cups spit peas, rinced and sorted

6 cups water

3 canned chipotle chilies

1 cup vegetable stock

salt to taste

 

Preheat oven to 350 degrees. Cut top third off the head of garlic. Sprinkle half

the thyme and rosemary over garlic, and wrap in aluminum foil. Line baking sheet

with lightly oiled aluminum foil, spread onion on sheet and sprinkle with

remaining herbs. Roast onion and garlic in oven until soft; garlic about 40

minutes and onion about 20 minutes. Remove garlic cloves from skins by squeezing

head gently over small bowl. Set onion and garlic aside

 

Add spit peas and water to large soup pot and bring to a boil. Reduce heat and

simmer until peas are tender, about 45 minutes. In blender or food processor,

puree spit peas in batches. Add onion, garlic and chipotle chilies to last

batch. Return mixture to soup pot, and add vegetable stock. Heat until heated

through. Add salt to taste. You can garnish this soup with crumbled tortilla

chips or chopped cilantro if you like.

Makes 6 1-cup servings.

 

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