Roasted Tomato And Wild Rice Soup
|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)|
|Salt||1 1⁄4 Teaspoon|
|Cherry tomatoes||2 Pint, halved|
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.