Tomato And Red Rice Soup
|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Carrot||1 , finely chopped|
|Celery stick||1 , finely chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|Fresh ripe tomatoes||2 Pound, skinned, deseeded and finely chopped (900 Gram)|
|Fresh thyme leaves/1/2 tsp dried thyme||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Brown sugar||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Chicken stock/Water||2 3⁄4 Pint (1.5 Liter)|
|Red rice/Long grain brown rice||3 1⁄2 Ounce|
|Long grain brown rice/Red rice||3 1⁄2 Ounce (100 Gram)|
|Chopped fresh oregano||1 Tablespoon|
|Freshly grated parmesan cheese||2 Ounce (To Serve)|
1. Heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for about 10 minutes until very soft and beginning to colour. Stir in the garlic and cook for another minute.
2. Add the tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne and cook, stirring occasionally, for about 5 minutes until the tomatoes begin to disintegrate.
3. Add the stock or water, and the rice, and bring to the boil, skimming off any foam that rises to the surface. Lower the heat, cover and simmer for 30 minutes until the rice is tender, adding more stock or water if necessary.
4. Stir in the fresh oregano and season to taste with salt and pepper. Remove and discard the bay leaf, and the cinnamon stick, if using. Serve immediately with Parmesan cheese for sprinkling.