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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cook the rice. Make the soup from start to finish. Place the freezer to cool or if you prefer it warm, place it on low to heat up. Bring a large pot of water to a boil. Whip the almond sauce. Blanch the broccoli florets. Chop the remaining veggies for the salad. Toss the salad together and serve with the rice and soup (hot or cold, your preference!)
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
I love this soup. It may sound bizarre, but it is quite heavenly- spicy, sweet, with an almost mysterious allure that makes you want more and more. While I have made some very minor adaptions over the years, this recipe comes from Gourmet magazine a few years ago. If you have a spicy aversion, start with just a bit of the pepper and add more to taste.
This is more or less a salad with a nutty-thai sauce. Use peanut butter or even sunflower butter instead of the almond butter. It is tasty chilled as a main dish salad with a few extra veggies or serve it hot over rice.
