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Winter Three Grain Soup

Difficulty:Easy

Ingredients

  • ■   Pons Traditional extra-virgin olive oil
  • ■   Fine grey sea salt
  • ■   Mutti Baby Roma tomatoes
  • ■   4 oz garlic
  • ■   8 oz brown rice
  • ■   4 oz Freshly ground pepper

Description

3 medium leeks, white parts only, halved lengthwise and chopped 2 medium carrots, cut into 1/2-inch pieces 2 tablespoons Pons Traditional extra-virgin olive oil 2 bay leaves 1/2 teaspoon thyme Fine grey sea salt One 14-ounce can Mutti Baby Roma tomatoes, juices reserved 6 cups cold water 1 head of garlic, separated into peeled cloves 1/3 cup brown rice ? cup Organic French Green Lentils ? cup hard red wheat berries Freshly ground pepper In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve. Recipe adapted and photo from foodandwine.com

  • 1. In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt.
  • 2. Cover and cook over low heat for 5 minutes, stirring a few times.
  • 3. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat.
  • 4. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour.
  • 5. Thin with water if needed.
  • 6. Discard the bay leaves, season with salt and pepper and serve.
  • 7. Recipe adapted and photo from foodandwine.com

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