Moosewood: Indian Tomato Rice Soup

[Guest guest]

* Exported from MasterCook *

 

Indian Tomato Rice Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 81

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola or other vegetable oil

2 cups finely chopped onions

3 garlic cloves -- minced or pressed

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/3 cup raw white basmati rice -- rinsed and drained

4 cups water or Basic Light Vegetable Stock

(see separate recipe)

2 cups finely chopped tomatoes

2 tablespoons chopped fresh cilantro

salt and ground black pepper -- to taste

Spiced Paneer

(see separate recipe)

 

Serves 4. Yields 6 Cups. Total Time: 50 Minutes

 

The fragrance of basmati rice pervades this simple tomato rice soup, which

is flecked with cilantro. Seasoned with ground cumin and coriander, the

soup's mild flavor becomes very hot with the addition of delicious Spiced

Paneer cheese.

 

Warm the oil in a medium nonreactive saucepan. Add the onions, garlic, and

salt and saute on medium heat for about in minutes, until the onions are

translucent, stirring often. Add the cumin and coriander and saute for a

minute, stirring constantly. Add the rice and water or vegetable

stock. Cover and bring to a boil; then reduce the heat, cover, and cook

until the rice is tender, about 25 minutes.

 

Stir in the chopped tomatoes, cover, and cook on low heat for about 5

minutes, until the tomatoes are tender. Add the cilantro and salt and

pepper to taste.

 

Serve topped with Spiced Paneer.

 

Per 12-Ounce Serving, 201 Calories. 37 G Protein, 7.9 G Fat, 30.6 G

Carbohydrates, 2 G Saturated Fatty Acids. 0 Mg Cholesterol, 513 Mg Sodium,

3 G Total Dietary Fiber

 

 

 

- - - - - - - - - - - - - - - - - -