Serves: 4
Total Calories: 332

7 cups water
1 tablespoon extra virgin olive oil
1 cup brown basmati rice rinsed and drained
10 cloves garlic thickly sliced
2 cups coarsely chopped leeks
1 1/2 cups coarsely chopped celery
1 cup coarsely chopped carrot
1 cup coarsely chopped scallion
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped dill
1 tablespoon plus 3/4 teaspoon coarsely chopped sage
1 1/2 teaspoons sea salt or to taste
1 cup grated Manchego or Parmesan cheese (optional)

1. Bring the water to boil in a teakettle or small pot.

2. Heat the oil in a 6-quart stockpot over medium heat. Add the rice, garlic, leeks, celery, and carrots. Sauté, stirring occasionally for 5 minutes, or until the carrots begin to soften and the ingredients are fragrant.

3. Add the scallions and continue to sauté for 2 minutes, or until they begin to wilt and turn bright green.

4. Carefully pour the boiling water into the pot. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered for 30 minutes, or until the rice is tender.

5. Add the parsley, dill, sage, thyme, and salt. Adjust the seasonings, if desired.

6. Ladle the hot soup into bowls. Serve plain or with a sprinkling of cheese.

Nutritional Facts:

Serves: 4
Total Calories: 332
Calories from Fat: 124

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