Description
Minestra di riso con porri. Soup with rice and leeks are native to Italian cuisine. Replace plain rice to the wild, and get a delicious and healthy soup in the style of fusion. Another plus in favor of wild rice:)
Ingredients
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Wild rice
50 g
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Potatoes
2 piece
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Leeks
1 piece
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Shallots
2 piece
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Parsley
1 handful
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Broth
1 l
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Butter
20 g
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Olive oil
1 Tbsp
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Parmesan
20 g
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Dry white wine
20 g
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Salt
Cooking
To prepare the products. Cook vegetable (or chicken) broth. I use pre-cooked and frozen broth made on the basis of the celery/parsley, whole onion, carrot, parsley, leek, sometimes pieces of zucchini, with the addition of Bay leaf and allspice (or all the same + chicken carcasses).
Peel the potatoes and cut into thin slices if potatoes are large cut them into halves or quarters. Light part of the leek cut into thin slanting slices. Chop the onion and parsley sling.
In a saucepan with a thick bottom, where it will boil soup, fry chopped onion in mixture of butter and olive oil.
Also add the parsley.
Then add the leeks and potatoes. Fry, stirring everything together for about 3-5 minutes. Add salt and freshly ground black pepper. Want to pour and evaporate the wine.
Add the broth.
Add rice, bring to boil, cover and reduce heat. Cook under closed lid about 30 minutes. Then straighten the soup with salt and pepper, add the parsley, turn off the heat and let the soup a little brew.
Serve sprinkled with parsley and grated Parmesan (optional). Easy, tasty, and nutritious zagrebelna!
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