MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Bean, Rice & Dill Soup
 Categories: Beans, Herbs, Rice, Vegetables
      Yield: 6 servings
 
    1/4 c  Extra-virgin olive oil
      6 cl Garlic; rough chopped
      2 lg Carrots; scrubbed, fine
           - chopped
      2    Celery ribs; fine chopped
      1 lg Yellow onion; fine chopped
           Salt & black pepper
    1/2 ts Ground turmeric
           Red-pepper flakes
    1/3 c  White jasmine rice; rinsed
     30 oz Navy or cannellini beans
           - (2 cans); rinsed
      1 tb Dried dill -OR-
    1/4 c  Fresh dill; chopped
           Lemon; to serve (optional)
 
  In a large pot, heat the oil over medium. Add the
  garlic, carrots, celery and onion; season with a good
  pinch of salt and cook, stirring occasionally, until the
  vegetables have softened, about 10 minutes.
  
  Add the turmeric and red-pepper flakes and cook until
  fragrant, about 1 minute. Add the rice, stir and cook
  for 1 minute. Add the beans and dill; season everything
  well with salt (about 1-1/2 tb) and black
  pepper to taste. Stir and cook for 1 minute.
  
  Add 6 cups of water, stir, partially cover, raise the
  heat to high and bring to a boil. Cover completely,
  reduce heat to low and simmer, stirring occasionally,
  until the rice is completely soft and has released its
  starchy goodness, and the beans are creamy on the
  inside, about 30 minutes. Taste for seasoning as the
  soup simmers. Serve with lemon, if you like.
  
  Recipe by Naz Deravian
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM