Basque Rice-and-Kale Chowder

1 Review
ADD YOUR REVIEW
Yield:
4 servings (serving size: 1 3/4 cups)
November 1997
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews