Image By Boston Organics Customer, Kristien G.
3 Tbsp olive oil1 onion, minced2 carrots, diced1 celery stalk, diced3 cloves garlic, minced1/2 tsp salt1/2 tsp pepper6 cups vegetable broth1/2 cup rice1 1/2 cup carrot tops, chopped
4 Tbsp parmigiano-reggiano cheese, grated
Place oil in a large, heavy gauge soup pot. Heat over medium-low heat, then add the onion, carrots, celery and garlic. Saute for 5-7 minutes until translucent – take care not to burn the garlic! Add salt and pepper and saute for an additional 30 seconds.
Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the rice. Cook until the rice is almost tender, 15-20 minutes.
Add the carrot tops and stir well. Cook, stirring occasionally, for an additional 5 minutes.
Continue cooking until the rice is done.
Serve with a sprinkle of grated cheese and enjoy!
Shared by Kristien G. (customer)