Spring Minestrone with Brown Basmati Rice Recipe
-
Category
Legumes
-
Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
2 shallots, thinly sliced
1 clove garlic, minced
3/4 cup medium-grain brown basmati rice, rinsed
6 cups vegetable stock
1 cup sugar snap or snow peas, or a combination of them, trimmed and cut in half diagonally
8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces
1/2 cup green peas, fresh or frozen
Fine-grain sea salt and freshly ground pepper
Directions
In a large saucepan or dutch oven, heat the oil over medium-high heat, then add the sliced shallots and garlic and sauté until soft but not browned. Add the rice and toast for a minute or so, then add the stock and bring to a boil. Cover and simmer over low heat until the rice is just tender, 35-45 minutes. Add the vegetables to the soup and simmer for 2-3 minutes, until cooked but still barely crunchy. Serve immediately while the vegetables are still crisp.
