Spicy Collard Greens with Basmati Rice

Photo: Randy Graham, Valley Vegetarian

This simple low calorie dish is easy to prepare, nutritious and because
it has the right combination of spices – it’s tasty. To make this a vegan dish, substitute extra virgin olive oil for the butter.

2½ cups vegetable broth
1 cup basmati rice
1 tablespoon butter
½ teaspoon Better Than Bouillon Vegetable Base
¾ cup carrots (scrubbed and cut into ½-inch rounds)
¼ teaspoon fresh ground pepper
¼ teaspoon red pepper flakes
2 cups fresh collard greens (rinsed, stems trimmed of stems and chopped)

In a large pot, bring the vegetable broth to a boil. Add the rice, butter, vegetable base, carrots, pepper and red pepper flakes. Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes.

To serve, drain excess liquid (if any), fluff rice with fork and let sit for 3-4 before dishing up.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dinner, Lunch, vegan. Bookmark the permalink.

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