Tomato and rice stew
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 100 g Long grain rice
- 7-10 Tbsp Salt
- 1 collar Spring onions
- 8 small tomatoes
- 1 TABLESPOON Butter or margarine
- 3 TABLESPOONS Tomato paste
- 1 l Vegetable broth
- 7-10 Tbsp coarse pepper
- 1 collar Parsley
Directions
- 1
Put the rice into boiling salted water, cover and let it swell at low heat for about 20 minutes. Clean, wash and cut spring onions into rings. Clean, wash and quarter the tomatoes. Sauté spring onions in hot fat. Add tomato quarters and tomatoes pulp and deglaze with broth.
- 2
Let simmer for about 8 minutes. Season with salt and coarse pepper. Drain rice and add to the soup. Wash, dry and chop parsley. Arrange the soup on plates and garnish with parsley
- 3
Plate: Wedgwood
More Delicious Recipes
