[Recipe] Vegan Asopao (Rice and Garden Vegetables Pottage)

Learn how to make vegan asopao (rice and vegetable pottage) a filling dish with lots of veggies, perfect to atone for these days of excesses and give our bodies a rest.

Course Dinner, Lunch

Cuisine Vegan, Vegetarian

Keyword garden rice recipe, meat pottage recipe, vegan rice soup, vegan rice stew

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings servings

Calories 221kcal

Author Clara Gonzalez

Ingredients

1 cup rice (carolina, medium grain)
3 tablespoon olive oil
6 cloves garlic thinly sliced
1 tablespoon parsley roughly chopped
1 tablespoon basil roughly chopped
2 tablespoon chives roughly chopped
2 tablespoon Nakano All Natural Rice Vinegar
1 pound auyama (kabocha squash) [0.48 kg] of (West Indian Pumpkin), diced
1 doz cherry tomato halved
½ cup sliced okra
1 ½ teaspoon salt (or more, to taste)

Instructions

Soak rice: Combine rice and 2 qrt [2 lt] of water and let it rest for 10 minutes.
Separate rice and liquid and set both aside for later use.
Sauté vegetables: In a deep-bottom pot heat the oil over very low heat. Add the garlic and cook, stirring frequently, until the garlic has turned soft and release its aroma. Stir in parsley, basil, chives.
Pour in water (in which you had previously soaked the rice) and increase heat to medium-low.
Cook rice: When the water breaks the boil, stir in rice and auyama. Simmer covered, stirring frequently, for 15 minutes.
Add tomatoes, okra, and vinegar. Simmer until the vegetables are cooked through and the rice has opened (about 15 minutes). Season with salt to taste.
Serve: This can be served alongside a few slices of avocado or some tostones.

Notes

The color is provided by the auyama, so be sure to pick one with a bright orange flesh.

The reason we're soaking the rice beforehand, it's because this asopao is cooked for a shorter time than the traditional as vegetables do not take as long to cook as meat.

Nutrition