We used our gorgeous San Elk Organic Beef Bone stock powder in this to really add to the flavour. This stock powder is so versatile and such a handy thing to keep in the pantry for those days where you haven't got fresh stock lying around. This recipe can of course be made completely vegan should you wish to use San Elk Organic Vegetable stock instead.
- 4 cups Water
- 4 tsp San Elk Organic Beef Bone Stock (or vegetable to make it vegan)
- 1/2 cup Organic Brown Rice
- 2 tbsp Olive Oil
- 1 Brown Onion, diced
- 1 clove Garlic, minced
- 1 Leek, cleaned and sliced
- 2 Carrots, peeled and diced
- 3 leaves Cavolo Nero Kale, chopped
- 1/4 head Green Cabbage, sliced
- 1 can Chopped Tomatoes (preferably fire roasted if you can find them!)
- Salt & Pepper, to taste
Place your water, stock and brown rice into a pot and bring to a boil over a high heat. Reduce the heat to a simmer, place the lid on and cook for 15 minutes.
Meanwhile, chop all of your vegetables. In a large pot over a medium heat, add your olive oil, onion and garlic. Cook for 5-8 minutes, until onions become translucent. Set aside until the rice has cooked for 15 minutes.
Add the rest of your vegetables, along with your tomatoes to the pot with the onions, then pour in your stock and rice. If adding beans or any uncooked meat, add at this point. Bring to a boil once more, then reduce to a simmer and cook for a further 15 minutes. If adding cooked meat, add it with 8-10 minutes of cooking time remaining to heat through.
Season with salt and pepper to taste, and enjoy! You could also stir fresh parsley through at the end of cooking for some extra flavour too.
Enjoy - and be sure to tag us @nourishandthrivenz if you make it! ❤️