Not quite all of the ingredients are in the picture :o) I decided to take one after I was half way done making the soup. So here's the run down.
Into a big soup pot:
2 Tomato soup starters
spices: garlic, salt, pepper, basil, oregano, cinnamon & nutmeg (not too much of the last two)
olive oil
1 can of sweet potato puree
1 can of black beans
1 can of great northern beans
1 can of sweet corn
1 can of stewed tomatoes
1 onion sauteed
3 good sized carrots chopped
1 head of cauliflower chopped
1 bag of frozen red, yellow, green peppers
I served with rice and cheese. Add meat if you fancy.
Once a week I make a big pot of rice to have for quick use during the week and to stretch meals.
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How do you keep your rice fresh? Mine always gets hard after I refrigerate it.
ReplyDeleteUsually by the end of the week, the rice is yucky. Hard and watery at the bottom of the Tupperware. I googled it because I wasn't sure what trick was key, this is what I found. Short grain whole grain rice holds up better in the fridge. I use this kind by default- it's the organic choice at Walmart. Cool it completely before putting in fridge (though their is risk for some mold toxin to develop with some types). I dump it in the Tupperware and try not to break the mold of the pan to keep it moist. (Advice from Googling:Some put plastic wrap directly on top of the rice in the Tupperware to keep the moisture in. Others had success freezing the rice. )The rice reconstitutes itself when microwaved in the soup. I don't serve it or microwave by itself. The googling advice for reheating just rice was to sprinkle water on the rice to microwave or place a damp paper towel on the while microwaving.
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