Basque Rice-and-Kale Chowder

recipe

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 311
Caloriesfromfat 25 %
Fat 8.7 g
Satfat 1.1 g
Monofat 4.9 g
Polyfat 1.9 g
Protein 8.9 g
Carbohydrate 54.4 g
Fiber 8.1 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 520 mg
Calcium 147 mg

Ingredients

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 chopped kale
1 cup cooked long-grain brown rice
2/3 cup drained canned chickpeas (garbanzo beans)
1/2 cup raisins

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sauté 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.

Note:

November 1997
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