The rice minestra, would be translated in English with the term soup, but how we said for this section, in Italy is made difference between soup and minestra because of the pasta or rice or wheat, always present in the minestra, and never in the soup. Today we offer you a classic recipe and very fast both in preparation and cooking.
Rice minestra is a very simple dish that you can propose to your family in cold winter days.
To make the frying, instead of the onion, we used the leek, which gives to dish a particular aftertaste, very sweet. A daily portion of 80 g of rice is the ideal amount to be recommended by nutritionists and dieticians.
We also recall, for those who are following a diet for bodyweight control, who may also follow this recipe, excluding the sauce, adding all the raw ingredients.
- Wash the carrot under water (1), then cut it in slices (2). Put aside in a saucer (3).
- Wash the leek and place on a chopping board (4), then chop it (5), and leave aside on a saucer (6).
- Take a medium sized pot and pour three tablespoons of extra virgin olive oil (7), then add the leeks (8) and also the carrots (9). Let it simmer on a low flame for about two or three minutes, mixing it carefully with a wooden ladle.
- Once the sauce is ready, add water (10), then add salt to your liking (11), continuing to mix with a wooden ladle. Cover with a lid (12) and cook until boiling for about ten minutes at moderate heat.
- Once the water has reached the boiling, add the rice (13) in the pot and mix again with a wooden ladle or a spoon (14). Cover with a lid (15) and cook over a moderate flame for the time indicated on the package.
- When the rice is cooked, mix again with a wooden ladle (16) and then transfer the soup from the pot to the plates (17), where pour a tablespoon of extra virgin olive oil (18), to give a little flavor to the dish. Bring the rice minestra on the table, accompanying it, for those who want to serve it, with good Parmigiano reggiano, and also with the young red wine with fruity flavors.
