Riso E Lenticchie Rice And Lentil Soup Food

RISO E LENTICCHIE (RICE AND LENTIL SOUP)

Steps:

• If using dried lentils, soak the lentils in water for 1-2 hours. Rinse and drain.
• Cook the lentils on low heat in double the amount of water with a clove of garlic and a rosemary sprig for about 20 minutes. Add water if necessary. Drain with a slotted spoon, leaving the cooking water aside.
• In a saucepan, add the olive oil, minced carrot, onion, celery and a pinch of chili flakes. Saute until softened, for a few minutes.
• Add the tomato sauce and cook on low/medium heat for 5-10 minutes.
• Add the lentils and half of the cooking water. Stir and turn off heat. Turn the heat on medium a few minutes before you add the rice.
• In a pot of salted boiling water over medium heat, add the rice and cook for half of the cooking time (about 10 minutes).
• Drain, then add to the saucepan with the lentils/sauce.
• Keep cooking until the rice is cooked and lentils are tender and broth reduced.
• Turn off heat, let sit for a couple of minutes, then plate.
• Buon Appetito!

RISO E LENTICCHIE (RICE AND LENTILS)

Steps:

• Start by making a soffritto: Sauté the pancetta in the lard or olive oil until it has rendered much of its fat and is just beginning to crisp. Add the onion and continue until the onion is soft and translucent, taking care not to brown it at all. Then add the garlic, give the soffritto a turn. If using tomatoes, add them now, and let them simmer until they melt into a little sauce.
• As soon as the garlic begins to give off its aroma, add the pre-soaked lentils, which you will have rinsed under cold water and drained very well. Mix the lentils and soffritto well, and let the lentils simmer for a few minutes to absorb the flavors.
• [NB: Many recipes have you simmer the lentils separately before adding them to the soffritto, but here I've opted for the one-pot approach. I haven't seen that it makes much difference to the end result.]
• Then add enough water or broth to cover the lentils by about 3 cm/1 inch. Cover and simmer the lentils over low heat for about 30 minutes or so, until the lentils are just about tender, stirring from time to time and checking to make sure they haven't dried out. (Add more water or broth if needed.)
• Add the rice and a couple more ladlefuls of water or broth to the pot. Give it a stir and cover again, let the rice simmer until tender, about 10-20 minutes depending on the variety. Once again, stir from time to time and check to make sure things aren't drying out. Rice, like lentils, absorbs quite a bit of liquid.
• Serve hot, with one or more of the suggested toppings if those who like them.

LENTIL & RICE SOUP (MINESTRA DI LENTICCHIE E RISO)

Steps:

• Pour the lentils into a soup pot; cover them with cold water and boil them for 25 minutes. Drain the lentils and set aside. They should hold their shape, be cooked through and not mushy.
• In that same pot, melt the butter or lard; stir in the garlic and parsley and cook until the garlic softens but does not brown. Stir in the rice, tomatoes with their juice, and the broth. Bring the mixture to a boil. Lower the heat to simmer; cover the pot and continue cooking until the rice is tender. This should take about 25 minutes. Stir in the lentils and cook just to re-heat the soup. Serve immediately and pass grated cheese to sprinkle on top.

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

RICE AND LENTILS

Steps:

• Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
• Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
• Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
• Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
• Cook, stirring, as the butter melts and the fat starts to render.
• When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
• Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
• Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
• Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
• Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
• Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
• Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
• If the dish is thickening more than you like, lower the heat and cover the pan completely.
• If it seems too thin, remove the cover and cook at a faster boil.
• When the rice and lentils are fully cooked, turn off the heat.
• Stir in the scallions and grated cheese.
• Serve in warm bowls, passing more cheese at the table.