Vegetable & Herb Rice Oriental Soup
This recipe turns boxed herb and veggie instant brown rice mix into a quick and easy vegan soup recipe.
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
brown rice
herb and veggie flavor, quick cooking/instant |
*
|
| 5 | cups |
water
|
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 ½ | cups |
mung bean sprouts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
brown rice
herb and veggie flavor, quick cooking/instant |
*
|
| 1.2 | l |
water
|
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
lemon juice
|
|
| 355 | ml |
mung bean sprouts
|
|
Directions
Cook contents of box according to package directions, adding extra water to create a soupy mixture.
Add the soy sauce, oil, and lemon juice.
Stir and let simmer 5 minutes more. Add the bean sprouts and just heat through.
More tamari soy sauce may be added according to your tastes.
