Lentil Rice Soup Minestra Di Lenticchie E Riso Recipes

RISO E LENTICCHIE (RICE AND LENTIL SOUP)

Steps:

• If using dried lentils, soak the lentils in water for 1-2 hours. Rinse and drain.
• Cook the lentils on low heat in double the amount of water with a clove of garlic and a rosemary sprig for about 20 minutes. Add water if necessary. Drain with a slotted spoon, leaving the cooking water aside.
• In a saucepan, add the olive oil, minced carrot, onion, celery and a pinch of chili flakes. Saute until softened, for a few minutes.
• Add the tomato sauce and cook on low/medium heat for 5-10 minutes.
• Add the lentils and half of the cooking water. Stir and turn off heat. Turn the heat on medium a few minutes before you add the rice.
• In a pot of salted boiling water over medium heat, add the rice and cook for half of the cooking time (about 10 minutes).
• Drain, then add to the saucepan with the lentils/sauce.
• Keep cooking until the rice is cooked and lentils are tender and broth reduced.
• Turn off heat, let sit for a couple of minutes, then plate.
• Buon Appetito!

RICE AND LENTILS

Steps:

• Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
• Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
• Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
• Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
• Cook, stirring, as the butter melts and the fat starts to render.
• When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
• Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
• Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
• Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
• Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
• Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
• Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
• If the dish is thickening more than you like, lower the heat and cover the pan completely.
• If it seems too thin, remove the cover and cook at a faster boil.
• When the rice and lentils are fully cooked, turn off the heat.
• Stir in the scallions and grated cheese.
• Serve in warm bowls, passing more cheese at the table.