 | | Directions |
- Heat oil in saucepan; add onion and cook, stirring, for 1 - 2 minutes.
- Reduce heat to low and add garlic. Sprinkle with sugar, if using, and stir to coat well with oil. Partly cover and cook for about 10 minutes to mellow the garlic, making sure it doesn't brown.
- Add water and stir to get any bits off sides and bottom of pan. Add stock, rice, thyme and vinegar. Adjust heat to maintain a simmer and cook until rice is tender, about 20 minutes (longer for brown rice).
- Add salt and pepper to taste. Serve as is, or for a thicker soup, remove 1 to 2 cups and puree in blender or food processer, return pureed soup to pan and stir in, or use an immersion blender right in the pan. Serve hot, sprinkled with parsley if using.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: heavy saucepan with lid
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1 small to medium onion, finely chopped |
| - | | 8 large cloves garlic, pressed or minced |
| - | | 1 teaspoon sugar (optional) |
| - | | 1 cup water |
| - | | 4 cups chicken or vegetable stock |
| - | | 1/2 cup uncooked rice, preferably short or medium grain |
| - | | 1 teaspoon dried thyme, crumbled or 2 teaspoons fresh thyme - chopped |
| - | | 1 tablespoon vinegar |
| - | | salt and pepper to taste |
| - | | 1 tablespoon chopped parsley (optional) |
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