Toasted rice soup (with spinach and parmesan cheese)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long grain white rice |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | large | Onion, chopped |
| 4 | Garlic cloves, minced | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Grated nutmeg |
| ⅛ | teaspoon | Cayenne |
| 6 | cups | Vegetable stock or canned broth |
| 2 | cups | Chopped fresh spinach leaves |
| ⅓ | cup | Grated parmesan cheese |
| 1 | teaspoon | Grated lemon zest |
Directions
source: The Best of Clay Pot Cooking.
1. Preheat oven to 350 degrees F. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.
2. In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, until golden - about 5 minutes. Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil.
Reduce heat to low, cover and simmer until rice is tender, about 12 minutes.
3. Stir in spinach. parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.
Posted to JEWISH-FOOD digest V97 #024 by alotzkar@... (Al) on Jan 21, 1997.