Ingredients

The following ingredients have 6 Servings
  • 1 cup of uncooked Village Harvest Black Rice – prepared as directed
  • 2 cloves of garlic – chopped
  • 2 stalks of celery – diced
  • 2 carrots – sliced
  • 1 vine ripe tomato – diced
  • 2 leeks – sliced thin
  • 2 – 3 small turnips – diced
  • 1 small red onion – sliced
  • 1/4 cup Italian parsley – chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. fresh grated nutmeg
  • 1/4 tsp. ground cloves
  • Juice of 1/2 lemon
  • 2 tbs. olive oil
  • 3 – 4 cups chicken broth
  • 2 cups of Harvest Black Rice – cooked as directed
  • 2 stalks celery – chopped
  • 1 small red onion – sliced thin
  • 2 cloves of garlic – chopped fine
  • 1/4 cup of fresh Italian parsley – chopped
  • 1/4 cup of dried pitted dates – chopped
  • 1/4 cup of dried cranberries – chopped
  • 1/4 cup of dried apricots – chopped
  • 1/4 cup of pecans – chopped
  • Juice of 1 lemon
  • 1/4 tsp. sugar
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil
  • 5 Cornish Hens – clean and pat dry
  • Fresh sage leaves
  • Fresh rosemary sprigs
  • 4 tbs. orange marmalade
  • Juice of 1 lemon
  • 3 tbs. olive oil
  • 3 tbs. balsamic vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Fresh nutmeg grated
  • 1 tsp. ground coriander
  • 1 cup Arborio Rice
  • 1/2 cup sugar
  • Pinch of salt
  • 4 3/4 cup whole milk
  • 1 tablespoon vanilla
  • 1/4 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Zest of 1 orange

Instruction

  • Prepare rice as directed as set aside.
  • Heat a heavy soup pot with the olive oil; add the garlic, celery, carrots, tomato, leeks turnips, red onion, and parsley. Cook the veggies down for two to three minutes.
  • Add the broth and seasonings and simmer on a gentle heat for about 30 minutes.
  • Taste to adjust seasonings and add lemon juice.
  • Ladle a scoop of rice in bowl and cover with soup. Serve with a small drizzle of olive oil and fresh ground black pepper.