Rice soup with mauve
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100 g 200 g of rice common-flowers and tender leaves of malva-1 onion-30 g of oil- vegetable broth to taste – salt
Chop the onion and Brown in oil. Saute for a few minutes the rice and cover with vegetable broth.
Meanwhile, boil some water and blanch the mauve.
Drain the pasta and add it to the rice is half cooked.
The mauve tends to make the soup more substantial, then, if necessary, add more cooked. Season with salt and serve.