Name: Tomato and rice soup
Prep time: 8 min
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g Long grain rice; 1 pack Chopped tomatoes (tinned); 30 g Tomato puree (tube); 15 g Onion (dried, flakes); 4 g Garlic (dried, granules); 3 g Oregano (dried); 10 g Vegetable stock cubes; 35 ml Olive oil; 3 g Caster sugar

Tomato and rice soup

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

1.1 L

Active

8 min

Total

30 min

Ingredients

The rice cooks in the soup rather than being added cooked, which is what thickens it: the starch comes out of the grains and into the broth.

Oil, dried onion three minutes, garlic and oregano twenty seconds.
Tomato purée fried a full minute until darkened.
Tinned tomatoes, 900 ml water, stock cube and the sugar. Simmer 10 minutes.
Rice in. Simmer 18 to 20 minutes, stirring often so it does not settle and catch on the base.
A thread of oil over each bowl.

The sugar is balancing acidity rather than sweetening. Taste first, and leave it out if the tomatoes are already sweet.

Cook it to the meal. Rice is the one thing here that should not be kept without a fridge; see the rice page.

Serves 4.

What this was adapted from

Italian minestra di riso e pomodoro: rice cooked directly in a thin tomato broth

fresh basil and parmesan → dried oregano and a thread of good oil

Both are the finish of the original and neither keeps. Oregano is a different herb honestly used rather than a bad dried basil, and the oil replaces the fat and gloss the cheese would have brought.