Name: Rape e Riso (Broth with Broccoli Rabe and Rice)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper to taste; 2 cups Arborio rice; 6 cups rich beef broth; 2 heads broccoli rabe

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Rice takes the place of bread in this soup of broth and greens. It is based on a simple and delicious Roman recipe from Donatella Limentani Pavoncello, author of the charming cookbook Dal 1880 ad oggi: la cucina ebraica della mia famiglia.

Ingredients

2 heads broccoli rabe
6 cups rich beef broth
2 cups

Method

Trim the broccoli rabe, removing any discolored leaves, then thinly slice. To reduce the bitterness, place the greens in a bowl with cold water to cover and change the water a few times over the course of 2 hours.

In a saucepan, bring the broth to a boil. Add the rice and greens, cover, reduce the heat to medium-low, and simmer until the rice is tender, about 20 minutes. Season with sal