Vegetable-Rice Soup With Saffron - cooking recipe
Ingredients
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8 c. chicken broth
pinch of saffron threads
8 oz. escarole, cut into bite-size pieces, washed and drained
8 oz. green beans, trimmed and cut in bite-size pieces
4 medium-size carrots, peeled, quartered lengthwise and cut in 1/4-inch lengths
3/4 c. uncooked converted long-grain rice
1 medium-size yellow squash, cut in 1/4-inch pieces
3/4 c. coarsely chopped, seeded and peeled tomatoes
freshly ground pepper to taste
Preparation
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Bring 1 cup of the broth and the saffron to a boil in a small saucepan.
Remove from heat, cover and let steep for 15 minutes. Bring remaining 7 cups of broth to a boil in a 5-quart pot.
Stir in saffron broth, escarole, green beans, carrots and rice.
Bring to a simmer and cook, uncovered, 15 minutes, stirring often, until vegetables are tender.
Add yellow squash and tomatoes.
Simmer, uncovered, 10 minutes longer, until rice is tender.
Season with pepper.
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