CookEat Recipe
Rice and Red Pepper Soup with Artichoke
Rice, red pepper and trimmed artichoke hearts simmer with saffron and onion. Parsley is added before serving.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Use 180 g trimmed raw artichoke hearts after removing tough leaves and hairy chokes, thinly sliced. Deseed and dice red pepper, chop onion and parsley and use saffron threads.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion, pepper and artichoke for 5 minutes. Add rice, saffron and 1200 ml water and bring to a boil.
Step 3
Partially cover and simmer gently for 20–25 minutes until rice and artichoke are tender. Stir in parsley and serve.
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Cooked 6 times