Spring Minestrone with Brown Basmati Rice

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, not canned
• Fine-grain sea salt and freshly ground pepper

Directions

1. Warm the oil in a large saucepan or dutch oven over medium-high heat. Stir in the sliced shallots and garlic, and cook until they soften without taking on color. Add the rice and let it toast for about a minute, then pour in the stock and bring everything to a boil.
2. Put the lid on, reduce the heat to low, and let the soup simmer until the rice is just tender, 35-45 minutes. Stir in the vegetables and continue simmering for 2-3 minutes, just until they are cooked but still have a little snap. Serve right away, while the vegetables are still crisp.