There's also schmaltz - glorious chicken fat, which provides an unmistakable umami note. Buy a small container of it now and stash it in your freezer for use during the holidays; melt a little into caramelizing onions on the stove top or fry some latkes in it, for starters. If that's not in your wheelhouse, you can use extra-virgin olive oil instead.
The rice is brown, and we've used the instant kind to keep things quick. You'll see that this recipe from "Sicily: Recipes From an Italian Island" by Katie and Giancarlo Caldesi (Hardie Grant) makes more than you can eat in an evening, but this soup will keep for almost a week and will welcome add-ins of shredded rotisserie chicken or napa cabbage - or even a whisked-in egg, a la egg drop soup - for subsequent, different meals.
Tomato and Rice Soup
6 to 8 servings (makes about 9 cups), Healthy
You can use extra-virgin olive oil to keep things vegetarian.
The recipe makes a big batch, but you can change it up from day to day by adding a protein such as cooked beans or chickpeas or shredded rotisserie chicken.
The original dish calls for a final flourish of garlicky toasted bread crumbs with Parmesan, which certainly sounds like a fine idea if you have a few more minutes to spend and an accommodating pantry.Adapted from "Sicily: Recipes From an Italian Island," by Katie and Giancarlo Caldesi (Hardie Grant Books, 2016).
2 tablespoons extra-virgin olive oil
2 tablespoons schmaltz (rendered chicken fat; may substitute additional extra-virgin olive oil; see headnote)
3 small carrots
1 medium onion
3 ribs celery
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste, preferably double-concentrated
1 cup instant brown rice (uncooked)
8 cups no-salt-added chicken or vegetable broth
2 bay leaves
One 14.5-ounce can no-salt-added canned plum tomatoes, plus their juices
3 1/2 ounces baby spinach leaves
Heat the extra-virgin olive oil and schmaltz in a heavy Dutch oven or stockpot over medium heat.
Meanwhile, scrub the carrots well. Peel the onion. Cut the carrots, onion and celery into small dice (about 1 cup each), stirring them into the pot as you work.
Season generously with salt and black pepper, and the crushed red pepper flakes, if using. Cook for about 8 minutes, stirring a few times, until the vegetables begin to soften.
Reduce the heat as needed if any of their edges begin to brown.
Clear a space at the center of the pot; add the tomato paste and cook for a minute or two, until fragrant, then stir in the brown rice, broth, bay leaves and the tomatoes and their juices.
Increase the heat to medium-high and bring to a boil, then reduce the heat to medium, cover and cook for about 20 minutes.
Uncover and discard the bay leaves.
Use a potato masher to further break down the tomatoes and any vegetables. Taste, and add salt and/or pepper as needed.
Stir in the spinach leaves just before serving.
Nutrition | Per serving (based on 8, using schmaltz, 3/4 teaspoon salt and vegetable broth): 190 calories, 4 g protein, 28 g carbohydrates, 8 g fat, 2 g saturated fat, 0 mg cholesterol, 200 mg sodium, 3 g dietary fiber, 8 g sugar.
(c) 2016, The Washington Post
(This story has not been edited by NDTV staff and is auto-generated from a syndicated feed.)
"This is peasant soup," say the authors of a new cookbook featuring the foods of Sicily, and I'm sure they meant that in the nicest way. The recipe calls for inexpensive ingredients and whatever vegetables are on hand.