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Rice and Lettuce Soup

My YJ Recipes


With varied textures and tastes, this soup hits all the marks of feel-good food.


Makes 4 to 6 servings

1 1/2 onions, diced
2 tablespoons butter
1/3 cup roughly chopped parsley leaves
1/2 cup Arborio rice
8 1/2 cups vegetable stock, water, or a combination
1 big head of lettuce, such as romaine, torn into pieces (about 16 very loosely packed cups)
Olive oil for drizzling
White pepper, if you have it


1. Cook the onions in the butter in a large pot over medium heat. When they're softened, add the parsley. Then add the rice and liquid.

2. Cook, stirring occasionally, for about half an hour until the rice is completely cooked through. Then continue to cook for another 20 minutes until the rice looks jagged around the edges. Turn off the heat.

3. Put lettuce into thin ribbons. When you're ready to eat, warm up the soup, add the lettuce, and mix thoroughly.

4. Serve each bowl with the rice and lettuce mounded in the middle and the liquid poured over the top. Drizzle each serving with good olive oil and grind fresh white pepper over the top. Use black pepper if you don't have white.

Extra: Read the full article, Comfort, Redefined, for more recipes and food tips.

Recipe printed with permission from An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler.
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Reader Comments


Should the time be the same with brown rice? The rice is going in completely dry, correct?

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