Garlic and Chile Rice Soup with Wilted Greens

  • Yield: servings


2tablespoons vegetable oil
4teaspoons sesame oil
4 garlic cloves, chopped
8 scallions, finely chopped
4teaspoons finely grated fresh ginger
2small red fresh chiles, seeded and thinly sliced
1/2cup long grain rice
6cups vegetable stock
2tablespoons soy sauce or Thai fish sauce
1bunch of collard greens, roughly shredded
1small bunch of fresh cilantro, chopped
ground white pepper


  1. Put the oils in a saucepan and set over high heat. Add the garlic and scallions and cook until the garlic is turning golden (burnt garlic is very bitter and not nice at all). This will give the soup a lovely, nutty garlic flavor. Add the ginger, chiles and rice to the pan and stir-fry in the garlic-infused oil for 1 minute. Add the stock and soy sauce and bring to a boil.
  2. Transfer to the slow cooker, cover with the lid and cook on HIGH for 11/2 hours. Add the chopped collard greens and cook for a further 30 minutes, until they turn emerald green and are tender. Ladle the soup into warmed serving bowls, sprinkle the cilantro over the top, and season to taste with pepper.

From Easy Slow Cooker. Ryland Peters & Small, $19.95