Ingredients
- null 1 cup RiceSelect® Jasmati White Rice
- null 1 tbsp olive oil
- null 1 cup onion, chopped
- null 1/2 cup celery, chopped
- null 1 tbsp garlic, chopped, divided
- null 1/2 tsp ground fennel seed
- null 1/2 tsp cumin
- null 1/2 tsp mustard, dried
- null 1 1/4 tsp kosher salt, divided
- null 3/4 tsp black pepper, ground, divided
- null 1 can (28 oz) San Marzano tomatoes, whole, with juice
- null 1 tbsp tomato paste
- null water, as needed
- null 1/2 cup parsley, chopped
- null 1/2 cup cilantro, chopped
- null 2 tbsp red wine vinegar
- null 1/4 cup crème fraiche
Instructions
- Prepare rice according to package instructions.
- While rice is cooking, heat oil in a medium saucepan over medium heat. Add onions, celery and 3/4 tablespoon of garlic. Cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Add the fennel, cumin, mustard, 1 teaspoon salt and 1/2 teaspoon pepper to the mix and stir to combine.
- Add the tomatoes and juice to the pot, breaking up the tomatoes with a wooden spoon. Add 1/4 cup water, bring to a boil, reduce heat and simmer for 20 minutes.
- Remove from heat and puree soup using an immersion or regular blender. Adjust thickness with additional water to achieve a smooth, thick consistency. Return soup to the pan and keep warm.
- Blend the parsley, cilantro, vinegar, crème fraiche and remaining salt, pepper and garlic together using an immersion blender or regular blender.
- To serve, place a scoop of rice a bowl, ladle soup around the rice and drizzle with chimichurri sauce.