Toasted Rice Soup (with Spinach And Parmesan Cheese)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | c | Long grain white rice |
| 2 | T | Extra-virgin olive oil |
| 1 | Onion, chopped | |
| 4 | Garlic cloves, minced | |
| 1/2 | t | Salt |
| 1/2 | t | Grated nutmeg |
| 1/8 | t | Cayenne |
| 6 | c | Vegetable stock or canned |
| broth | ||
| 2 | c | Chopped fresh spinach leaves |
| 1/3 | c | Grated parmesan cheese |
| 1 | t | Grated lemon zest |
| minutes. Stir in spinach. parmesan cheese, and lemon zest |
INSTRUCTIONS
source: The Best of Clay Pot Cooking. Preheat oven to 350 degrees F. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes. 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 simmer until spinach is wilted, about 3 minutes longer, and serve. Posted to JEWISH-FOOD digest V97 #024 by alotzkar@direct.ca (Al) on Jan 21, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 7.3mg
Sodium: 1062.2mg
Potassium: 274.3mg
Carbohydrates: 17g
Fiber: <1g
Sugar: 2.4g
Protein: 9.1g