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Recipe: Basque Rice And Kale Chowder


Similar Categories:  Basque, Rice, Kale, Chowder

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1/3 cup sliced almonds
1 tablespoon Hungarian sweet paprika
2 bay leaves
1-1/2 cups water
1 (14-1/2-ounce) can stewed tomatoes, undrained and chopped
2 cups Fresh Vegetable Broth or 1 (14-1/2-ounce) can vegetable broth
2 cups chopped kale
1 cup cooked long-grain brown rice
2/3 cup drained canned chickpeas (garbanzo beans)
1/2 cup raisins

Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sautéé 2 minutes. Add water, tomatoes, and broth; bring to a boil. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated.

NUTRITIONAL INFO: calories: 311 carbohydrates: 54.4 g cholesterol: 0 mg fat: 8.7 g sodium: 520 mg protein: 8.9 g calcium: 147 mg iron: 3.6 mg fiber: 8.1 g 4 servings (serving size: 1-3/4 cups). From: Schmitty (Original Message)
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Similar Categories:  Basque, Rice, Kale, Chowder
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