Rice and sorrel soup (short-grain)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leek; trimmed, cleaned and chopped | |
| 6 | cups | Shiitake dashi stock; see recipe |
| ⅓ | cup | Arborio rice; or short-grain white rice |
| 6 | cups | Finely chopped sorrel; or about 8-ounces |
| Salt and black pepper; to taste | ||
Directions
This fat-free soup is a good first course for an otherwise rich meal. You can make this soup with watercress, purslane, or lamb's quarter instead of sorrel.
1. Combine the leek and just enough stock to cover in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and bring to a boild. Reduce the heat and simmer for 20 minutes, or until the rice is tender. Remove from the heat. Stir in 5 cups of the sorrel.
sprinkle with black pepper. Adjust the seasoning. Ladle into individual soup bowls, garnish with the remaining sorrel, and serve.
Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 09, 1999, converted by MM_Buster v2.0l.