Roast Chicken and Rice Soup Recipe

Photo: Roast Chicken and Rice Soup Recipe

The Rice Recipes Kitchen invites you to try Roast Chicken and Rice Soup Recipe. Get easy-to-follow rice recipes and learn how to make Roast Chicken and Rice Soup.

Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup.

Yield: Makes: 4 servings (serving size: about 2 cups soup)

Ingredients

5 cups lower-sodium chicken broth $
2 small carrots, peeled and thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups coarsely chopped white meat and 1/2 cup sauce from Roast Chicken
1/2 cup chopped dill leaves
1 1/2 cups cooked brown rice
1 lemon, in wedges

Preparation

1. In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).
2. Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).
3. Squeeze in lemon juice to taste and serve hot.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving

Calories: 290
Fat: 4.5g
Saturated fat: 1.2g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 1.1g
Protein: 38g
Carbohydrate: 21g
Fiber: 2g
Cholesterol: 89mg
Iron: 2mg
Sodium: 274mg
Calcium: 35mg

Stephana Bottom, Health
JANUARY 2013

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Creamy Chicken-and-Rice Casserole Recipe
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Triple-Sesame Jasmine Rice Recipe  
Fragrant butter rice recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

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Chinese-style Rice Soup with Chicken and Ginger Recipe

Photo: Chinese-style Rice Soup with Chicken and Ginger Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese-style Rice Soup with Chicken and Ginger Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chinese-style Rice Soup with Chicken and Ginger.

Total Time: 6 hr 30 min
Prep 30 min
Cook 6 hr 0 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

6 cups water
4 cups chicken broth, low-sodium canned, or homemade
1 1/2 cups Arborio rice
2 teaspoons kosher salt
2 tablespoons unsalted butter
About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
2 to 3 tablespoons grated peeled fresh ginger
3 scallions, thinly sliced
1 medium bunch fresh cilantro, leaves torn or chopped
Asian chili paste, or sambal oelek, optional

Directions

Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.

When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

Copyright 2007 Television Food Network, G.P. All rights reserved

From Food Network Kitchens 

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Egg fried rice 
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Spicy prawn fried rice  
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Chicken and Pineapple Fried Rice with Herbs  

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Vietnamese prawn, rice & dill soup recipe

Photo: Vietnamese prawn, rice & dill soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vietnamese prawn, rice & dill soup  Recipe. Enjoy our collection of rice recipes and learn how to make Vietnamese prawn, rice & dill soup.

Fast, healthy and low in calories, this spicy one pot supper will perk up your taste buds on a chilly evening

Easy
Serves 2
Prep 5 mins
Cook 15 mins

Ingredients
75g basmati rice
750ml chicken stock
2 tbsp fish sauce
1 thumb-sized piece ginger , peeled and shredded
1 lime , juiced
3 plum tomatoes , seeded and diced
150g raw peeled prawns
15g dill , chopped
few sprigs coriander , to serve (optional)

Method
Cook the rice until al dente, drain and set aside.
 
Boil the stock and add the fish sauce, ginger, rice, lime juice, tomatoes, prawns and dill. Simmer for a few minutes until the prawns are cooked. Serve in two bowls with the coriander sprinkled over (if using).

Nutrition Per Serving

248 kcalories, protein 20g, carbohydrate 37.5g, fat 3 g, saturated fat 0.1g, fibre 2.2g, salt 6.22 g

Recipe from olive magazine, December 2010.
 

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Save and share Vietnamese prawn, rice & dill soup recipe 

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Curried Chicken and Rice Soup Recipe

Photo: Curried Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Curried Chicken and Rice Soup rice. Enjoy our wonderful collection of easy rice recipes and learn how to make Curried Chicken and Rice Soup. 

Total Time: 1 hr 15 min
Prep 20 min
Cook 55 min

Yield: 4 servings

Level: Easy

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges 

Directions 

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Photography by Antonis Achilleos
Recipe courtesy Food Network Magazine
 
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Coconut chicken & rice soup with bean sprouts recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut chicken & rice soup with bean sprouts recipe. Enjoy quick & easy rice recipes and learn how to make Coconut chicken & rice soup with bean sprouts. 

This coconut chicken & rice soup with bean sprouts is perfect to serve at an Asian-style dinner party.

Preparation Time 15 minutes

Ingredients (serves 4)

1.5L (6 cups) water
1 x 400ml can coconut milk
100g (1/3 cup) laksa paste
2 chicken stock cubes
200g (1 cup) jasmine rice
1 tbs fish sauce
1 tbs brown sugar
1 (about 200g) single chicken breast fillet, thinly sliced
35g (1/2 cup) bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves

Method

Place water, coconut milk, laksa paste, stock cubes, rice, fish sauce and sugar in a large saucepan. Stir to combine. Place over high heat. Cover. Bring to the boil.

Uncover and cook for 8 minutes. Add the chicken and cook, uncovered, for a further 2 minutes or until the chicken is cooked and the rice is tender.

Combine the bean sprouts, mint and coriander in a small bowl. Ladle the soup among serving bowls. Top with the bean sprout mixture to serve.

Notes

Tip: Low-fat twist: To reduce the fat content, replace coconut milk with a 400ml can of Carnation Light & Creamy Coconut Flavoured Evaporated Milk.

Source
Good Taste - July 2009, Page 48
Recipe by Heidi Flett

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Indian curried chicken rice 
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Laksa chicken soup with rice noodles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Laksa chicken soup with rice noodles recipe. Enjoy quick & easy rice recipes and learn how to make Laksa chicken soup with rice noodles.  

Ingredients

150g dried rice noodles, soaked in boiling water for 10 minutes
25ml sesame oil
400ml light coconut milk
400ml light chicken stock
2 red chillies, de-seeded and roughly chopped
4 cloves garlic
2 inch piece of fresh ginger, peeled
3 shallots, roughly chopped
1 tsp turmeric
50ml sunflower oil
a few coriander stalks
2 large skinless chicken breasts, diced
75g beansprouts
2 tbsp fish sauce
2 tbsp light soy sauce
1 tsp caster sugar
juice of 1/2 lime coriander leaves, to garnish

Blitz together the sunflower oil, chilli, garlic, ginger, shallots, turmeric and coriander stalks in a food processor until you have a paste. Scrape into a large saucepan set over a moderate heat and stir-fry for 1-2 minutes until fragrant.

Add the coconut milk, chicken stock and lime juice and stir well to combine. Bring to the boil, then reduce to a gentle simmer.

Add the chicken to the saucepan along with the fish sauce, sugar and soy sauce and simmer for 5-6 minutes. Add the beansprouts to the broth at this point.

Drain the noodles and toss in the sesame oil. Divide the noodles evenly between 4 metal soup bowls. Spoon the broth on top and garnish with coriander leaves before serving. 

From Tesco Realfood 

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Rice soup with peas and spinach recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice soup with peas and spinach recipe. Enjoy quick & easy rice recipes and learn how to make Rice soup with peas and spinach.

Ingredients (serves 4)

2 tablespoons extra virgin olive oil
2 leeks, pale section only, halved lengthways, sliced
60g thinly sliced prosciutto, chopped
2 garlic cloves, crushed
4 cups vegetable stock
3 cups water
1 1/4 cups arborio rice
1 1/2 cups frozen baby peas
150g baby spinach
1/3 cup chopped fresh flat-leaf parsley

Method

Place oil, leeks, prosciutto and garlic in a large saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until leek is tender.

Add stock and water. Bring to the boil. Add rice. Reduce heat to low and cook for 20 to 25 minutes or until rice is tender but firm to the bite (there will be a lot of excess liquid).

Cook peas in a saucepan of boiling water for 1 minute. Drain.

Remove soup from heat. Stir in peas, spinach and parsley. Serve immediately.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - July 2003, Page 57
Recipe by Anneka Manning

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Thai rice soup recipe - How to make Thai rice soup

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai rice soup recipe. Enjoy quick & easy rice recipes and learn how to make Thai rice soup.    

Ingredients

1.25 chicken stock
coriander, bunch
100g prawns (shrimps), tails left intact
300g steamed white rice

Seasoning
fish sauce or light soy sauce,to taste
white vinegar, to taste, mixed with sliced red chillies

Condiments
coriander leaves a handful
1 spring onion, finely chopped
1 stalk of chinese celery, finely chopped
1/2tsp ground white pepper
1tsp preserved cabbage
2tsp garlic oil

Chicken stock
1kg chicken bones or lean chicken meat
2 white onions peeled and cut in half
coriander, bunch
1tsp salt
1tsp white pepper
1 1/2 to 2 litres water

Stock

Combine stock ingredients in a large pot and bring to the boil over medium heat. Lower heat and simmer until stock turns clear. Return stock to the boil, then lower heat and simmer until stock turns clear. Return stock to the boil, then lower heat and simmer for another 1 –1 ½ hours. Remove from heat and strain stock.

If not using immediately, leave stock to cool, then refrigerate for up to 4 days, or freeze for up to 1 month. Defrost over low heat or in the microwave when needed.

Method

In a pot, bring chicken stock to the boil over high heat. Add coriander and prawns and leave to boil for 5 minutes. Skim off any impurities that rise to the surface. Add rice and stir to mix well. Remove from heat, add seasoning ingredients and stir to mix well. Ladle into bowls and serve hot, with condiments on the side.

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Pea, dill and rice soup
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Spanish Chicken and Rice Soup
Corn broth with rice noodles
Cream of Turkey & Wild Rice Soup
Broad bean, yogurt & mint soup  

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Pea, dill and rice soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pea, dill and rice soup recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Pea, dill and rice soup.

This pea, dill and rice soup will warm up the insides on a cold winter's night.

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs olive oil
1 leek, white part only, thinly sliced
2 celery sticks, finely chopped
2 garlic cloves, crushed
1/2 cup (100g) long-grain rice
1 litre (4 cups) chicken or vegetable stock
1 1/2 cups (230g) frozen peas
2 tbs lemon juice
2 tbs finely chopped fresh dill

Method

1. Heat the oil in a large saucepan over medium heat. Add the leek and celery and cook, stirring, for 5 minutes or until the leek softens. Add the garlic and rice and cook, stirring, for 1 minute or until well combined. Add the stock and bring to the boil. Reduce heat to medium-low and cook for 10 minutes or until the rice is tender.
  
2. Add the peas and cook for 1 minute or until bright green and heated through. Remove from heat. Add the lemon juice and dill and stir to combine. Taste and season with salt and pepper. Ladle soup among serving bowls. Serve immediately.

Source
Notebook: - July 2009, Page 157
Recipe by Sarah Hobbs

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Salmon and rice noodles in coconut soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon and rice noodles in coconut soup recipe. Enjoy quick & easy rice cooking recipes and learn how to make Salmon and rice noodles in coconut soup.

Ingredients

2 stalks of lemongrass
2 cloves garlic, chopped
1 large onion, chopped
1tsp turmeric
1tsp hot chilli powder
1tbsp vegetable oil
400ml can reduced fat coconut milk
300ml fish or chicken stock
225g skinless salmon fillet, cubed
125g rice noodles
200g fresh bean sprouts
Fresh coriander to garnish
1 lime, quartered to serve

Preparation

Peel the outer layers from the lemon grass stalks and finely chop the lower white bulbous parts, discarding the fibrous tops.

Blend to a chunky paste with the garlic, onion, turmeric and chilli powder in a food processor or grind with a pestle and mortar.

Heat the oil in a large saucepan. Fry the paste for 3 to 4 minutes to release it flavours. Mix in the coconut milk and stock, bring to the boil, stirring. Then reduce the heat, cover and simmer for 15 minutes. Add the salmon, season to taste and then simmer covered for 5 minutes or until the fish is cooked through.

Cook the noodles according to the packet instructions. Drain and divide between four bowls. Meanwhile add the bean sprouts to the fish for 1 minute. Ladle the salmon soup over the noodles and garnish with coriander and lime.

Recipe from Tesco Realfood 

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Spanish Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken and Rice Soup recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken and Rice Soup. 

Cook Time: 1 hr 0 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Directions

Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.

Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.

While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.

To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Something For Everyone)

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Corn broth with rice noodles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Corn broth with rice noodles recipe. Enjoy quick & easy rice recipes and learn how to make Corn broth with rice noodles.

Preparation Time 10 minutes
Cooking Time 8 minutes

Ingredients (serves 4)

1 140g jar corn kernels
1/4 cup sliced water chestnuts, drained
50g rice vermicelli noodles
8 (about 60g) snow peas, trimmed, diagonally sliced
375ml (1 1/2 cups) hot water
250ml (1 cup) vegetable stock
3 tsp soy sauce
2 green shallots, trimmed, thinly sliced

Method

1. Combine the corn kernels, water chestnuts, noodles, snow peas, water, vegetable stock and soy sauce in a medium saucepan. Cover and bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 4-5 minutes or until the noodles are tender.

2. Use tongs to place noodles into serving bowls. Ladle over hot broth and sprinkle with green shallots.

Notes
leftovers: Use the water chestnuts in stir-fries and Asian-style salads. Use the noodles in salads and Vietnamese spring rolls. Use the vegetable stock in soups.

Source
Good Taste - August 2002, Page 95
Recipe by Jane Charlton 

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Cream of Turkey & Wild Rice Soup

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

4 servings, about 1 3/4 cups each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice, (see Ingredient Note)
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.

2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Tips & Notes

Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition

Per serving: 354 calories; 9 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 27 g carbohydrates; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Zinc (20% dv), Iron (15% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Rice salad with turkey, celery and grapes - Garlic mushrooms with wild rice salad - Broad bean, yogurt & mint soup recipe

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Broad bean, yogurt & mint soup recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Broad bean, yogurt & mint soup Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make Broad bean, yogurt & mint soup.  

Delectable smooth soup, high in fibre and folic acid.

Easy
Serves 4
Cook time 45 - 1 hr
Freezable
Super healthy

Ingredients

1 onion , chopped
1 stick of celery , thinly sliced
25g butter
2 tbsp risotto or pudding rice
1 generous sprig of summer savory or thyme
350g shelled broad beans (about 1.3kg/3lb before podding)
1l chicken or vegetable stock , plus about 100ml/3½oz more of needed
100g shelled peas (about 350g/12oz before podding)

TO SERVE

7 tbsp Greek yogurt yogurt , plus extra
7 tbsp fresh chopped mint leaves

Method

1. Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.

2. Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you've got a hand blender, use it in the pan.)

3. Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it's all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

Nutrition per serving

194 kcalories, protein 11g, carbohydrate 19g, fat 9 g, saturated fat 5g, fibre 7g, salt 1.01 g

Recipe from Good Food magazine, June 2003. 

Pea, asparagus and rice soup with Romano sticks - Chicken and Rice Casserole

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Pea, asparagus and rice soup with Romano sticks

Pea, asparagus and rice soup is a delicious way to eat more greens. Enjoy rice soup.

Preparation Time 20 minutes
Cooking Time 30 minutes

Ingredients (serves 4)
60g butter
1 large leek, white part only, sliced
2 garlic cloves, crushed
1 cup (220g) arborio rice
1L (4 cups) vegetable stock
1 cup (250ml) water
1 cup (150g) fresh-shelled or frozen peas
1/2 bunch (about 100g) thin asparagus, trimmed, cut into 4cm pieces
100g Romano cheese
1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
2 tbs chopped flat-leaf parsley

Method
1. Preheat oven to 200°C. Melt the butter in a large saucepan over medium heat. Add leek and garlic, and cook, stirring, for 5 minutes or until soft. Add rice and stir. Add stock and water and bring to the boil. Reduce heat to medium-low and simmer for 12 minutes or until rice is almost tender. Stir in peas and asparagus, and cook for 3 minutes or until tender.

2. Meanwhile, to make the Romano sticks, use a vegetable peeler to shave half the cheese. Finely grate remaining cheese. Cut pastry in half, then each half into 8 slices. Place slices on an oven tray lined with baking paper. Sprinkle with grated cheese. Bake in preheated oven for 10 minutes or until puffed and golden.

3. Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheese. Serve with the Romano sticks.

Notes & tips
Chopped prosciutto can be added to this soup, which is based on an Italian dish, risi e bisi (literally rice and peas).

Source
Notebook: - September 2007, Page 144
Recipe by Cynthia Black

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