Tarhana Rice and Walnut Soup
Servings & Cooking Time
Servings: 4 people (Total 700 kcal) – 1 serving: 175 kcal
Total Cooking Time: 19–23 minutes
Ingredients
- 100 g California Calrose rice
- 1.2 L water
- 60–75 g powdered tarhana
- 15 g tomato paste
- 100 g California walnut
- 30 g butter
- 6 g (2 cloves) garlic
- Spices (salt, black pepper) to taste
Preparation
- Boil the California Calrose rice in water over medium heat for 10–12 minutes until softened.
- Mix the tarhana, tomato paste, and garlic with cold water, then add the mixture to the pot.
- Add the spices, stir well, and cook over low to medium heat for 7–8 minutes until the soup thickens.
- In a separate pan, sauté the garlic and California walnut in butter for 2–3 minutes until lightly golden.
- Pour the soup into serving bowls and top with the buttered California walnut before serving.