Thursday, January 24, 2013

Rice & Pea Soup

"Rice and Pea Soup" (page 163), or risi e bisi, as they call it in Italy, is more like risotto than soup. And in fact the rice in this dish is Arborio rice, the variety used in risottos. With just a handful of ingredients (onion, garlic, rice, broth, peas, parsley), this soup is easy to prepare, and can be ready in about an hour. After a quick search online, I did discover a whole grain (brown) Arborio rice does exist, but it is not recommended for use in risotto-type dishes, which would include this soup. The white Arborio gives off more starch, which provides the satisfying creaminess of this dish. Lots of fresh ground black pepper added at the table is especially nice.
"Keeping it McDougall Friendly" checklist:

ΓΌ Omit the 2 tablespoons of oil when browning the onion and garlic; use a nonstick skillet, and/or a little water, sherry, or broth instead.

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