Roast Garlic Broad Brean & Saffron Soup
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 Typed for you by Kaz Dunkley....
Ingredients
- 125g long grain brown rice
- 400ml water
- 1ts salt
- 3/8g saffron strands
- 20lg garlic cloves
- 11/2 tb olive oil
- 1kg broad beans
- 11/4 l chicken stock
Directions
- 1
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 Chi
- 2
Preparation: Shell the broad beans Put the rice in a saucepan with the water, salt and saffron
- 3
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
- 4
Meanwhile, preheat the oven to Gas Mark 5/190C/375F
- 5
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
- 6
Turn them once to make sure they do not brown underneath
- 7
Add the beans to the rice, pour on the stock and bring to the boil
- 8
Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes