Free of gluten, dairy, egg, nuts, and soy. Brown jasmine is a slender, aromatic long-grain rice that cooks in about 30 minutes. Originally from Thailand, this delicate rice is versatile and moist. Buy prepackaged to avoid cross-contamination. If you're not sensitive to dairy, stir some Romano cheese into the soup at the end of cooking.
Recipe Ingredient Details:
1 tablespoon olive oil
1 cup diced onion
2 tablespoons coarsely chopped garlic
1 teaspoon Italian herb blend
1/2 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
4 cups low-sodium vegetable broth
1 (15-ounce) can diced tomatoes, undrained
2 1/2 cups water
2/3 cup brown jasmine rice
2 (15-ounce) cans low-sodium cannellini beans, rinsed and drained
1/4 cup pitted, chopped black olives
9-10 ounces baby spinach leaves or coarsely chopped spinach
1 large roasted red bell pepper, seeded and diced (bottled is fine)
1 teaspoon salt, plus more to taste
Freshly ground black pepper
3 teaspoons chopped fresh rosemary
Heat olive oil in a large, heavy pot over medium-high heat. Stir in onion; cook for 2 minutes, stirring occasionally. Stir in garlic, Italian herbs, and crushed red pepper; cook for 30 seconds more. Stir in vinegar and cook until it evaporates, about 30 seconds.
Stir in broth, tomatoes (with liquid), water, and rice. Bring to a boil over high heat. Cover and cook over medium heat for 30-40 minutes.
Stir in beans and olives. Cover and cook until rice is tender, 8–10 minutes longer. Stir in spinach, red bell pepper, and salt to taste. Cook over medium heat, uncovered, until spinach is tender, about 1 minute.
Turn off heat. Stir in salt, black pepper, and rosemary to taste.
Recipe Additional Notes:
PER SERVING: 176 cal, 3g fat (1g mono, 1g poly, 0g sat), 0mg chol, 7g protein, 30g carb, 6g fiber, 569mg sodium
Thu, 2009-01-01 18:03