Sometimes less is more, even when it comes to tasty food. I am generally a lover of bold flavors, especially this time of year. Spicy salsas with fresh garden tomatoes, flavorful zucchini dishes, and an abundance of raw vegetables dipped and dressed with pungent flavorings. These are all part of how we’re eating as we finish up August.
But sometimes you just need a break from all of that, especially when little tummies are unsettled as they were in our home recently. I find that cooked vegetables, broth, and a little something extra is the most nourishing thing for those who need subtle foods. This dish still makes use of those fresh green garden veggies, but adds a slow simmer with broth and rice to keep it tame.
Deliciously simple and easy to make, this dish is taken from ho-hum to yum with aromatics and a splash of lime.
This soup can be made thicker by simmering a bit longer, uncovered. If you prefer a brothy soup, skip this stage.
- 1.5 cups Jasmine rice
- 1 med zucchini diced
- 4 cups stock
- 4 garlic cloves minced
- 1 1/2 teaspoons minced ginger
- 1 lg bunch chard stems and leaves, rinsed and chopped
- salt to taste
- 1 large lime Juice of
- Combine the rice, zucchini, stock, garlic, ginger, and chard in a Dutch oven. Bring to a simmer over high heat. Reduce heat, cover, and simmer for 15 minutes. Remove lid and continue to simmer until the broth is as thick or thin as you like.
- Remove from heat and season with salt to taste. Add the lime juice and serve.