• 23's Top 50 Recipes - 12

    From Dave Drum@1:18/200 to All on Mon Jan 8 17:47:56 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Bean, Rice & Dill Soup
    Categories: Beans, Herbs, Rice, Vegetables
    Yield: 6 servings

    1/4 c Extra-virgin olive oil
    6 cl Garlic; rough chopped
    2 lg Carrots; scrubbed, fine
    - chopped
    2 Celery ribs; fine chopped
    1 lg Yellow onion; fine chopped
    Salt & black pepper
    1/2 ts Ground turmeric
    Red-pepper flakes
    1/3 c White jasmine rice; rinsed
    30 oz (2 cans) navy or cannellini
    - beans; rinsed
    1 tb Dried dill
    1/4 c Chopped fresh dill
    Lemon (opt); to serve

    In a large pot, heat the oil over medium. Add the
    garlic, carrots, celery and onion; season with a good
    pinch of salt and cook, stirring occasionally, until the
    vegetables have softened, about 10 minutes.

    Add the turmeric and red-pepper flakes and cook until
    fragrant, about 1 minute. Add the rice, stir and cook
    for 1 minute. Add the beans and dill; season everything
    well with salt (about 1 1/2 tablespoons) and black
    pepper to taste. Stir and cook for 1 minute.

    Add 6 cups of water, stir, partially cover, raise the
    heat to high and bring to a boil. Cover completely,
    reduce heat to low and simmer, stirring occasionally,
    until the rice is completely soft and has released its
    starchy goodness, and the beans are creamy on the
    inside, about 30 minutes. Taste for seasoning as the
    soup simmers. Serve with lemon, if you like.

    By: Naz Deravian

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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