Basil Rice Soup Minestra Di Riso E Basilico Recipes

Steps:

• Heat oil over medium heat and add garlic, celery, onion, carrot and basil.
• Cover and cook for approximately 5 minutes, stirring occasionally.
• Stir in rice and tomatoes and cook uncovered for 5 minutes, stirring occasionally.
• Stir in remaining ingredients and heat to a boil.
• Reduce heat and cover and simmer for 20 minutes or until rice is tender.

Steps:

• Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
• Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
• Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.

Steps:

• In a saucepan, bring to boil the rice and water. Reduce heat, cover and let simmer at low heat 10 to 15 minutes or until water is absorbed. Let rest for 5 minutes.
• Meanwhile, in a food processor, reduce the basil, oil, lemon juice, garlic, salt and pepper in a rough puree. Incorporate the basil mixture to the rice and stir.

Steps:

• In a soup pot, heat oil over medium heat.
• Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
• In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
• Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
• Stir in parsley.
• **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
• **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.

Steps:

• Pour the lentils into a soup pot; cover them with cold water and boil them for 25 minutes. Drain the lentils and set aside. They should hold their shape, be cooked through and not mushy.
• In that same pot, melt the butter or lard; stir in the garlic and parsley and cook until the garlic softens but does not brown. Stir in the rice, tomatoes with their juice, and the broth. Bring the mixture to a boil. Lower the heat to simmer; cover the pot and continue cooking until the rice is tender. This should take about 25 minutes. Stir in the lentils and cook just to re-heat the soup. Serve immediately and pass grated cheese to sprinkle on top.