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Ingredients
- 2 cups water
- 1 cup ecoLife® White Basmati Rice
- Pinch of salt
- 2 tablespoons GrapeOla oil
- 8 ounces cremini mushrooms
- 2 cloves garlic minced
- 1 medium leek white part only, diced (1 cup)
- 3 small red potatoes cut into 1-inch cubes (1½ cups)
- 2 medium carrots peeled and sliced (2 cups)
- 1½ teaspoon tomato paste
- 2 cups crushed tomatoes
- 4 cups vegetable broth
- 3 cups shredded cabbage
- 2 sprigs fresh thyme plus more for garnish
- 1 tablespoon white miso mixed in a small bowl with aof water to make a paste
- 2 tablespoons Chopped parsley
Ingredients
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Instructions
- Brings 2 cups of water to a boil in sauce pan with tight fitting lid. Add 1 cup rice, cover, and reduce heat to a simmer. Cook for 20 minutes or until water is absorbed.
- In a large pot over medium heat, add GrapeOla Oil and mushrooms with a pinch of salt. Add leek, and cook three minutes. Add potatoes, carrots, and tomato paste. Cook two minutes. Add tomatoes, broth, cabbage and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
- Add lager and simmer 10 to 15 minutes, stirring often. Remove from heat, stir in miso paste. Remove bundled thyme and stir in chopped thyme and parsley, and season with salt and pepper, if desired.
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