Try this Toasted Rice Soup (With Spinach and Parmesan Cheese) recipe, or contribute your own.
Suggest a better descriptionsource: 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.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 481 | ||
Calories from Fat: 259 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 68mg | 2 % | |
Potassium 140.9mg | 4 % | |
Total Carbohydrate 49.4g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 47.7g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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