Friday, 3 February 2012

Tomato and Rice Soup

If you can't find Wehani or black Japonica rice, use long-grain brown rice instead. Serve this old-fashioned comfort food with a tossed salad for a full meal




1/2 cup Wehani, black Japonica, or long-grain wild rice
1 tablespoon butter or margarine
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, peeled and chopped
1 garlic clove, crushed with garlic press
1/4 teaspoon dried thyme
1 can (28 ounces) plum tomatoes in juice
1 3/4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 bay leaf
1 cup water
1/2 cup loosely packed fresh parsley leaves, chopped 

1. Prepare rice but do not add salt or butter; set rice aside.

2. Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion, celery, and carrot and cook, stirring occasionally , until tender, about 10 minutes. Stir in garlic and thyme; cook 1 minute.

3. Add tomatoes with their juice, broth, salt, pepper, bay leaf, and water; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low and cook, covered, 30 minutes. Discard bay leaf.

4. Spoon one-third mixture into blender; cover, with center part of cover removed to let steam escape, and puree until almost smooth. Pour into large bowl. Repeat with remaining mixture.

5. Return soup to saucepan; heat over high heat until hot. Remove saucepan from heat; add cooked rice and chopped parsley.

(based on individual servings)
Calories: 190
Total Fat: 6 g
Cholesterol: 8 mg
Sodium: 960 mg
Carbohydrates: 32 g
Protein: 6 g


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