Saint Seraphim Soup
4 Tablespoons butter, margarine, or oil of coice
1 cup rice
7 cups boiling water
1 large carrot, grated
1 onion, sliced
1 green pepper, cut into small pieces
2 Tablespoons chopped parsley
salt and pepper to taste
sprinkle of saffron
Melt 4 tablespoons butter or oil in a large soup pot, and add the cup of rice to it, stirring continuously for 1 or 2 minutes.
Immediately add the boiling water, carrot, onion, green pepper, and parsely.
Cook the soup over low heat, covered, for about 30-40 minutes, until the rice is tender. Add the salt and pepper and sprinkle of saffron for a bit of extra aroma and taste. Let the soup stand, covered, for 10 minutes, the serve.
~I changed this recipe a bit when I made it~ instead of the water, I added chicken broth, and instead of the pepper, I added celery. It turns out to be a very easy chicken rice soup!
This photo is from staceyhasenfratz (www.staceyhasenfratz.etsy.com). Cuteness!