Greg Massa, Massa Organics & Sebastian Bariani, Bariani Olive Oil.
2 cups cooked and cooled Massa Organics Brown Rice
2 tablespoons olive oil
1 ½ cup diced onion
1 tablespoon chopped garlic
½ cup chopped celery
½ cup chopped peeled carrots
1 quart vegetable or chicken broth
28 ounces good quality canned diced tomato with juice
¼ cup dry basil
1 cup cream
Salt and pepper, to taste
Heat oil in a heavy-bottom 3-quart pot over medium heat. Add onion, garlic, celery, carrots and cook for five minutes. Do not let the vegetables brown. Add broth, tomatoes and basil. Cook until vegetables are very tender. Warm the cream in a small saucepan. Puree soup and add cream. Season with salt and pepper. Adjust consistency with broth as needed. Warm soup, add rice and serve.
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