Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shirataki rice minestrone. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Shirataki Rice Minestrone is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Shirataki Rice Minestrone is something that I’ve loved my entire life.
Hi guys, In this cooking together video, we are cooking a dish that has been popular and viral for the past year back home in Indonesia. SHIRATAKI RICE is basically a low calorie, low carbohydrate shirataki noodles cut into pieces to resemble regular rice. It is made largely of water and a highly soluble dietary fiber known as.
To get started with this recipe, we have to prepare a few ingredients. You can cook shirataki rice minestrone using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Shirataki Rice Minestrone:
- Make ready 4 tbsp Olive Oil
- Make ready 4 clove Garlic
- Take 2 Onions
- Make ready 5 Carrots
- Get 2 cup Mushrooms
- Take 4 cup Low sodium broth (vegetable or chicken)
- Take 1 15 oz can diced tomatoes
- Get 1 15 oz can tomato sauce
- Take 1/2 cup White wine
- Get 1 15 oz can kidney beans
- Take 2 cup Green beans
- Make ready 2 cup Sliced zucchini
- Prepare 2 cup Chopped kale
- Make ready 1 tsp Dried oregano
- Make ready 1/4 cup Chopped fresh basil
- Take 2 8 oz packs of Shirataki rice
Shirataki rice: These look like tiny little beads, quite different than the elongated shirataki strands that I use Keto mac and cheese is made with shirataki rice. It is cheesy, gooey and comforting, and the. See more ideas about Shirataki noodles, Food, Shirataki. I didn't know until recently that Shirataki is becoming popular in the United states as a diet food and people call it "Miracle noodles".
Steps to make Shirataki Rice Minestrone:
- Heat a large pot over medium heat and add olive oil, chop up the garlic and sautée for a couple minutes.
- Chop onions and add them to the pot, stir it all around and let them cook for 3-4 minutes.
- Chop the carrots and mushrooms (if you're using smaller mushrooms like bunashimeji you don't need to chop them up). Add them to the pot and give it a good stir. Cook for a few minutes.
- Add the broth, tomato sauce, diced tomatoes and wine and bring the soup to a boil. Stir often.
- Add the kidney beans, green beans, zucchini and kale. Keep it simmering.
- Rinse the Shirataki rice in cold water and strain. Add to the pot.
- Add the chopped basil and dried oregano to the pot, season with salt and pepper to taste. Stir often and let the soup simmer for 40 minutes.
- Ladle soup into bowls, let it cool a bit and add some shaved Parmesan or whatever else you'd like to garnish with, enjoy!
Minestrone soup is pretty spectacular - it's one of those recipes I make every month throughout the fall and winter because it's so easy, so cozy. I eat it when I feel great, I eat it when I feel not-so-great. Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. For typically packaged shirataki, which are soaked in a fishy smelling liquid, the preparation process will be more exhaustive than usual.
So that’s going to wrap it up for this special food shirataki rice minestrone recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
