Food Photography, Food Styling And Recipe by Chef Momo
Ingredients: serves 6 to 8
1/2 cup of gluten free red rice and 1 cup and half of water
1 Idaho potato, pealed and cut in small cubes
Half bunch of fresh Italian Parsley, cleaned and just the leaves
1 beef steak tomato, cut in half and sliced in small pieces
3 tbs of organic olive oil
1 tsp of celtic sea sea salt
1/4 tsp of black pepper
1 full cup of chopped onions
1 cup of chopped carrots
1 cup of chopped celery
4 cups of water
2 cups of cooked chick pea
In a soup pan , add olive oil than onions, carrots, celery and cook for few minutes. Add 5 and half cups of water, salt, pepper, bring to boil , simmer for 20 minutes. Add the red rice, potatoes, tomatoes , chick pea bring the soup to a boil again than simmer for 20 minutes. Add the fresh parsley.
In a soup bowl , scoop the chick-pea and red rice soup and garnish with few pieces of cherry tomatoes and celery leaves.