Rice Minestrone

1/4 cup olive oil
1 onion, finely chopped
1 red bell pepper, chopped
1 carrot, chopped
1 idaho potato, peeled and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 japanese eggplant, chopped
1/2 cup arborio rice
1 can italian tomatoes, (28 ounces) peeled
1/2 teaspoon crushed red pepper
1 stalk broccoli chopped
1/2 cup frozen baby peas
parmesan cheese

Heat the olive oil in a large, nonreactive saucepan. Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the carrot, potato, zucchini, yellow squash, and eggplant and cook, stirring often, for 5 minutes. Add the rice to the saucepan and toss well to coat with oil. Add the tomatoes, one teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper, and six cups of water and bring to a boil over moderately high heat. Add the broccoli and peas and cook, stirring, until all the vegetables and rice are tender, about 35 minutes. When serving, garnish each bowl with shredded Parmesan cheese.



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