Basque Rice-and-Kale Chowder

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 25%
  • Fat: 8.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 8.9g
  • Carbohydrate: 54.4g
  • Fiber: 8.1g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 520mg
  • Calcium: 147mg

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 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

Preparation

  1. 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.
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Basque Rice-and-Kale Chowder Recipe at a Glance
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