Sunday, March 2, 2008

Rice and Parsley Pottage

The wintry mix continues to belabor us here in upstate New York, so we're fighting back with hot pots of soup. Here's a cheap and nourishing soup to warm your innards:

Rice and Parsley Pottage

3 Tbsp. corn oil
1 small onion, chopped
4 medium potatoes, peeled and grated
4 Tbsp. chopped Italian parsley
2 quarts water
Salt and pepper to taste
3 Tbsp. gluten-free vegetable broth base
3/4 cup uncooked rice
3 Tbsp. butter
1/2 cup grated Romano

Heat oil in a soup pot over medium heat. Add onions and saute until soft and golden. Add potatoes, half of the parsley, water, salt, pepper and vegetable broth and bring to a boil. Add rice, reduce heat and cover. Simmer 15-20 minutes or until rice is cooked.

Remove from heat and stir in remaining parsley, butter and Romano.

Makes 6-8 servings.

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