Clear Soup With Spinach And Rice

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Swiss		4	Servings

INGREDIENTS

2	T	Ghee or olive oil
1	t	Black mustard seeds
1		Hot green jalepeno chili
		stemmed seeded and cut
		lengthwise into long
		slivers
3	T	Basmati
5	c	Brown Vegetable Stock, book
		says "or other veg
		stock"
		but the soup is
		outstanding with the
		BVS
1	t	Turmeric
1	t	Ground coriander
20		Spinach leaves, washed
		stemmed and sliced into
		chiffonade up to 22
1	t	Salt
1/8	t	Freshly ground pepper
4		Thin lemon slices for
		garnishing need this
		really
1		Lemon, approx for its juice
		dep on taste and size of
		lemon

INSTRUCTIONS

Palak Chaval Shorba  To make the spinach chiffonade, stack several
spinach leaves and roll  them up lengthwise.  Slice across the roll at
1/4 in intervals to  make thin ribbons.  You can also use a chiffonade
of red or green  swiss chard or 2/3 cup frozen baby peas, defrosted,
instead of  spinach.  (Main tastes should be jalapeno flavor and lemon)
Place the ghee or olive oil in a 3 quart/liter saucepan over mod.
heat. When it is hot, drop in the black mustard seeds and fry until
they turn gray, sputter and pop.  Stir in the green chili, rice,
stock, turmeric and coriander and bring to a boil over high heat.
Reduce the heat to low, cover and simmer for 20 minutes. Add the
spinach and salt and simmer for 4-6 minutes or until dark green. Stir
in the pepper and lemon juice and serve at once in warmed (or not)
bowls. Garnish with lemon slices.  Posted to Recipe Archive - 10
November 96  Date: Sun, 10 Nov 96 12:23:20 EST  submitted by:
eep@tampa.mindspring.com

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 126 Calories From Fat: 38 Total Fat: 4.3g Cholesterol: 0mg Sodium: 1003.4mg Potassium: 241.1mg Carbohydrates: 21g Fiber: 3.7g Sugar: <1g Protein: 4.6g