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RISO GALLO WHEAT, BUCKWHEAT & WHITE RICE SOUP WITH SAVOY CABBAGE & PECORINO


Riso Gallo - Wheat, buckwheat and white rice soup with Cabbage

What you need

  • [   ] 200g of Riso Gallo rice
  • [   ] wheat and buckwheat
  • [   ] 1 small savoy cabbage
  • [   ] 1 small bunch of Sage
  • [   ] 2 tbsp of extra virgin olive oil
  • [   ] 1 small chopped white onion
  • [   ] 1 chopped garlic clove
  • [   ] 40g grated Pecorino cheese or a mild cheddar
  • [   ] Salt and pepper to taste

Proposed by: Danilo Cortellini


30'
4
Easy

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How to prepare:

Cold winter days ahead and all you want is a nice comforting soup? You crave not one of those creamy velouté that you can find in any supermarket but a more rustic and flavoursome one. Well rest assure, we have a solution.

 

I love rustic soups with cereals, they are full of flavour and textures and the use of the super quick Riso Gallo’s rice pouches makes the whole process so much easier and quick. Only 90 seconds in the microwave for a fantastic result and all you have to do is mix it into your favourite soup.

 

For this recipe I took inspiration from a traditional dish of the Valtellina valley, north of Milan, where buckwheat is used to make pasta and it is dressed with braised savoy cabbage and lots of cheese. So rustic and tasty!

 

Chef’s tip: To prepare the soup base will only take 10/15 minute. If you want, you can prepare this step in advance and keep it in the fridge.

For vegan option avoid the cheese on top.

 

Chop the cabbage leaf into rough cubes and rinse them well under cold running water. Keep the hard stalks and core to be used into a stock.

“Sweat” the chopped onion and garlic in a medium saucepan with the olive oil, and a pinch of salt until golden. Add a couple of leaves of sage to enhance the flavour.

 

Add the chopped cabbage and season to taste. Let it cook on medium heat for a couple of minutes, remove the sage leaves and pour in a couple of glasses of hot water. Just enough to cover the cabbage.

 

Let it simmer for about 5 minutes until the cabbage is cooked and soft. Now cook the rice, wheat and buckwheat by placing the pouch in the microwave. Open the bag a little and heat for just 90 seconds. Once ready pour everything into the simmering soup.

 

Let the grains soak the flavours of the soup for 1 minute and serve straight away.

 

Finish of with a few little sage leaves and abundant grated pecorino cheese.

 
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For this recipe:

RICE, WHEAT & BUCKWHEAT MICRO POUCH