Zuppa di Ceci e Riso

Portions: 16 Portion size: 6 floz (175 mL)

U.S.

Metric

Ingredients

B

Procedure

3 floz

90 mL

Olive oil

l.

Heat the oil over moderate heat. Add the garlic and

l

l

Garlic clove, chopped

rosemary. Cook for a few seconds.

11/2 tsp

7 mL

Rosemary, chopped fine

I.

Add the tomatoes. Bring to a boil, then simmer un-

l lb

450 g

Canned plum tomatoes, crushed or chopped

til most of the juice has evaporated.

5 pt

I.5 L

White stock (chicken, veal, or pork)

3.

Add the stock and the rice. Simmer for 15 minutes.

ó oz

l75 g

Rice (raw)

4.

Add the chickpeas and continue to simmer until

112 lb

700 g

Cooked chickpeas, drained

the rice is tender and the flavors are well blended.

to taste

to taste

Salt

5.

Season to taste with salt and pepper.

to taste

to taste

Pepper

ó.

Sprinkle each portion with a little chopped parsley.

3 tbsp

45 mL

Chopped parsley

Was this article helpful?

0 0
Diet And Exercise Expertise

Diet And Exercise Expertise

Get All The Support And Guidance You Need To Be A Success At Dieting And Exercise. This Book Is One Of The Most Valuable Resources In The World When It Comes To Better Physical Personal Development Through Better Living.

Get My Free Ebook


Post a comment