Toasted Rice Soup (With Spinach and Parmesan Cheese)

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Toasted Rice Soup (With Spinach and Parmesan Cheese) Ingredients

1 c Long grain white rice	1/8 ts Cayenne
2 tb Extra-virgin olive oil	6 c Vegetable stock or canned
1 lg Onion, chopped	2 c Chopped fresh spinach leaves
4 Garlic cloves, minced	1/3 c Grated parmesan cheese
1/2 ts Salt	1 ts Grated lemon zest
1/2 ts Grated nutmeg

Instructions for Toasted Rice Soup (With Spinach and Parmesan Cheese)

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@direct.ca (Al) on Jan 21, 1997.

Main Ingredient: SoupCuisine: Uncategorized

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