You are here

Roasted Tomato And Wild Rice Soup

fast.cook's picture
Ingredients
  Olive oil 5 Teaspoon
  Carrots 2 , diced
  Fennel bulb 1 Small, trimmed and diced
  Onion 1 , diced
  Garlic 3 Clove (15 gm), sliced
  Water 7 1⁄2 Cup (120 tbs)
  Wild rice 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 1 1⁄4 Teaspoon
  Cherry tomatoes 2 Pint, halved
Directions

1 Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the carrots, fennel, onion, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add the water, rice, bay leaf, and salt; bring to a boil. Reduce the heat and simmer until the grains start to pop and the rice is tender, about 45 minutes.
2 Meanwhile, preheat the oven to 475°F. Toss the tomatoes with the remaining 3 teaspoons oil and place cut-side down on a large rimmed baking sheet. Roast until the skins are shriveled and just begin to brown, about 20 minutes.
3 Add the roasted tomatoes and their juices to the rice mixture in the saucepan. Cook until heated through, about 5 minutes. Discard the bay leaf before serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato

Rate It

Your rating: None
3.971055
Average: 4 (19 votes)

1 Comment

Anonymous's picture
Sounds delicious, but the Print Recipe icon doesn't work.