Kermit the Frog sings  ”It’s not easy being green”, but it is for this soup. Bright green snow peas, asparagus and green peas make this soup sing a different tune. These beautiful vegetables paired with a light vegetable broth and aromatic Wehani* brown rice are a  perfect harmony of sight, taste and texture.


  • 2 tablespoons extra virgin olive oil
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 3/4 cup Wehani or Basmati brown rice
  • 6 cups vegetable stock (recipe here)
  • 1 cup snow  peas, trimmed and cut in half diagonally
  • 8 spears asparagus, trimmed and sliced diagonally into 1 inch pieces
  • 1/2 cup green peas, fresh or frozen
  • sea salt and freshly ground pepper


  1. Heat olive oil in a large stock pot over medium heat, add shallots, garlic and a pinch of sea salt, saute 1-2 minutes until the shallots are soft.

    Rice stirred in with shallots and garlic

  2. Add rice, stirring to completely coat with the oil. Season with additional pinch of salt and freshly ground black pepper to taste. Saute for about 1-2 minutes.
  3. Add the stock and bring to a boil. Cover, lower heat, simmer 35-40 minutes or until the rice is just tender.
  4. Add the snow peas, asparagus and green peas and simmer for another 1-2 minutes. Serve immediately while the vegetables are still crisp and bright green.

*Wehani rice was developed by the Lundberg Family Farms of Richvale, CA. The grains are reddish-brown in color and have a chewy texture and nutty aroma when cooked.

Nutritional Info:

Makes 5 servings.

Serving size 2 cups.

Nutrients per serving:  Calories: 195, Cal. from Fat: 53.5, Total Fat: 6g, Sat. Fat: .5g, Carbs: 31g, Fiber: 3g, Sugars: 2g, Protein: 3g, Sodium: 169mg, Chol: 0mg


Leftover soup can be placed in freezer safe containers and stored in the freezer for future use.

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