‘Tis the season for colds and flus. The season for sniffly noses, coughs and fevers. Dan stayed home sick with a fever yesterday, and I feel like I’m starting to come down with something. In a desperate attempt to get (Dan)/stay (me) well for the holidays, we’ve both been downing orange juice, clementines and lots of soup.
Luckily, I love this soup, so I don’t think I’ll be getting sick of it anytime soon. I love the chew of the rice and the meltingly-tender carrots. I love the perfectly-cooked pork and the inherit heartiness of the soup. I have a feeling I’ll be making this one again and again this winter.
Rib tips are one of the cheapest cuts of pork I have found. If you can’t find rib tips, any cut of pork, deboned and cut into bite-sized pieces, will work. Additionally, you may choose to use all brown rice or all white rice instead of a mix of the two in this soup.
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 6 large carrots
- 1 pound pork rib tips, bones removed and meat cut into bite-sized pieces
- 1/4 cup dry red wine
- 1 cup medium-grain brown rice
- 1 cup white rice
- 4 cups chicken or vegetable stock
- 4 cups water
- Salt and pepper, to taste
- Warm the oil in a large Dutch oven or stockpot. Add the onion, garlic, carrots and pork. Cook, stirring occasionally, until the pork is browned and the onions and garlic are tender, about 10 minutes.
- Add the wine and rice and stir for 2-3 minutes to reduce the wine a bit. Add the stock and water, cover and bring to a boil. Remove the lid and allow to simmer undisturbed until the rice is soft. Remove from the heat, stir and season to taste with salt and pepper. Serve.