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.

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