Garlic & Brown Rice Soup - Cuisine Magazine - From New Zealand to the World
This is a more nourishing version of a congee or rice soup. The brown rice and split chickpeas add a nuttiness and lovely texture. You can add any number of ext
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Ingredients
- 1 cup brown jasmine rice, lightly rinsed
- ⅓ cup yellow split chickpeas/chana dal
- 1 litre vegetable stock
- 4cm piece ginger, sliced
- 10g kombu or other chunky seaweed
- ¼ teaspoon salt (optional)
- tamari or light soy sauce, to season
- ¼ cup sunflower or other plain oil
- 10 cloves garlic, finely diced
- 200g garlic shoots/scapes or other green vegetable, cut to stir-fry
- 3 spring onions, thinly sliced
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