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Basil Rice Soup: (Minestra di Riso e Basilico)
Serves 6
Not T&T
2 garlic cloves,finely chopped
2 medium stalks celery,chopped
1 medium onion,chopped
1 medium carrot,chopped
1/4 c,chopped fresh basil
1/4 c.olive oil
3/4 c.uncooked regular rice
4 fresh pear-shaped tomatoes,chopped*
4 c.chicken broth
1 c.water
1 tsp.salt
1/2 tsp.pepper
1/4 c.freshly grated Romano cheese
Cover & cook garlic,celery,onion,carrot & basil in oil in 4 qt. Dutch oven over med-low heat 10 minutes.Stir in rice & tomatoes.Cook uncovered over medium heat 5 minutes,stirring occasionally.Add remaining ingredients except cheese.Heat to boiling,reduce heat.Cover & simmer 20 minutes or til rice is tender.Top each serving with cheese.
*4 canned imported pear-shaped tomatoes can be substituted for the fresh tomatoes.
Serves 6
Not T&T
2 garlic cloves,finely chopped
2 medium stalks celery,chopped
1 medium onion,chopped
1 medium carrot,chopped
1/4 c,chopped fresh basil
1/4 c.olive oil
3/4 c.uncooked regular rice
4 fresh pear-shaped tomatoes,chopped*
4 c.chicken broth
1 c.water
1 tsp.salt
1/2 tsp.pepper
1/4 c.freshly grated Romano cheese
Cover & cook garlic,celery,onion,carrot & basil in oil in 4 qt. Dutch oven over med-low heat 10 minutes.Stir in rice & tomatoes.Cook uncovered over medium heat 5 minutes,stirring occasionally.Add remaining ingredients except cheese.Heat to boiling,reduce heat.Cover & simmer 20 minutes or til rice is tender.Top each serving with cheese.
*4 canned imported pear-shaped tomatoes can be substituted for the fresh tomatoes.