Riso in brodo con le rape

Rice in broth with turnips

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

From the Roman Jewish tradition.

Ingredients

  • 2 medium turnips
  • 5 cups (1.2 liters) meat broth, preferably beef

Method

Peel the turnips and slice very thinly. Put the slices in a bowl, cover with cold water, and soak for about 2 hours to eliminate the bitter taste.

Pour the broth into a pot and bring to a boil. Drain the turnips well and add them to the pot, then add the rice. Cook the soup over low heat for 7 to 8 minutes, or until the rice is just tender. Serve hot.