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Rice And Sorrel Soup (Short-Grain)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Lowfat, Meatless, Soups, Grains 1 servings

INGREDIENTS

1 Leek; trimmed, cleaned and chopped
6 c Shiitake dashi stock; see recipe
1/3 c Arborio rice; or short-grain white rice
6 c Finely chopped sorrel; or about 8-ounces
Salt and black pepper; to taste

INSTRUCTIONS

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@earthlink.net> on Mar 09,
1999, converted by MM_Buster v2.0l.

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