Dinner Tonight: Spring Minestrone With Brown Basmati Rice Recipe

• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 1 clove garlic, minced
• 3/4 cup medium-grain brown basmati rice, rinsed
• 6 cups vegetable (or chicken) stock
• 1 cup sugar snap or snow peas, or a combination of them, trimmed and cut in half diagonally
• 8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces
• 1/2 cup green peas, fresh or frozen (not canned)
• Fine-grain sea salt and freshly ground pepper

1. In a large saucepan or dutch oven, heat the oil over medium-high heat, then add the sliced shallots and garlic and saute until soft but not browned. Add the rice and toast for a minute or so, then add the stock and bring to a boil. Cover and simmer over low heat until the rice is just tender, 35-45 minutes.
2. Add the vegetables to the soup and simmer for 2-3 minutes, until cooked but still barely crunchy. Serve immediately while the vegetables are still crisp.

olive oil, shallots, clove garlic, basmati rice, vegetable, sugar snap, green peas, salt

Taken from www.seriouseats.com/recipes/2008/04/dinner-tonight-spring-minestrone-with-brown-b.html (may not work)