By emensah m
Rinse the rice under cold water until the water runs clear and set aside.
Chop the carrot, celery stalk, and onion into small, even pieces. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery, and sauté until the vegetables begin to soften, about 5-7 minutes.
Add the minced garlic to the vegetables and sauté for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and add the bay leaf, salt, and pepper. Bring the soup to a boil.
Add the rinsed rice to the boiling soup. Reduce the heat to low and let it simmer uncovered for about 25 minutes or until the rice and vegetables are tender.
Remove the bay leaf. Adjust seasoning with additional salt and pepper to taste if needed.
Stir in the fresh parsley right before serving for added flavor.
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By emensah m
This recipe is ready in 45 minutes and features rice, carrot, onion and other delicious ingredients. Contains 150 calories total.
Rinse the rice under cold water until the water runs clear and set aside.
Chop the carrot, celery stalk, and onion into small, even pieces. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery, and sauté until the vegetables begin to soften, about 5-7 minutes.
Add the minced garlic to the vegetables and sauté for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and add the bay leaf, salt, and pepper. Bring the soup to a boil.
Add the rinsed rice to the boiling soup. Reduce the heat to low and let it simmer uncovered for about 25 minutes or until the rice and vegetables are tender.
Remove the bay leaf. Adjust seasoning with additional salt and pepper to taste if needed.
Stir in the fresh parsley right before serving for added flavor.
Calories per Serving: 150
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