Side Pannel
Roast Garlic Broad Brean and Saffron Soup
Roast Garlic Broad Brean and Saffron Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 125 g Long grain brown rice
- 400 ml Water
- 1 ts Salt
- 3/8 g Saffron strands
- 20 lg Garlic cloves
- 1 1/2 tb Olive oil
- 1 kg Broad beans
- 1 1/4 l Chicken stock
Directions
Typed for you by Kaz Dunkley.
Preparation: Shell the broad beans
Put the rice in a saucepan with the water, salt and saffron. Bring to the
boil, then reduce the heat and simmer for 30 minutes or until all the water
has been absorbed and the rice is tender.
Meanwhile, preheat the oven to Gas Mark 5/190C/375F. Put the garlic cloves
in a small roasting tin with the oil and roast in the oven for 10-15
minutes or until they are soft and golden but not brown. Turn them once to
make sure they do not brown underneath.
Preparation: Shell the broad beans
Put the rice in a saucepan with the water, salt and saffron. Bring to the
boil, then reduce the heat and simmer for 30 minutes or until all the water
has been absorbed and the rice is tender.
Meanwhile, preheat the oven to Gas Mark 5/190C/375F. Put the garlic cloves
in a small roasting tin with the oil and roast in the oven for 10-15
minutes or until they are soft and golden but not brown. Turn them once to
make sure they do not brown underneath.
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