Chicken, Rice and Bean Soup

Black and white rice cooked originally for a risotto. The black rice was cooked separately for fifteen minutes, and then drained.

Made with red kidney beans, chickpeas, diced leek, carrot, plus vegetable and chicken stock, and tomato puree. With the addition of black pepper, oregano, and coriander leaf.

The chicken came from roasted chicken thighs, and the meat was diced before being added to the soup.

The soup was simmered under glass for an hour and fifteen minutes. Served with home made bread, made with Khorasan wheat (Kamut).