Toasted Rice Soup With Spinach And Parmesan

Recipe Ingredients

1 cup	160g / 5.6oz	Long-grain white rice
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (large)
4		Garlic cloves - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Grated nutmeg
1/8 teaspoon	0.6ml	Cayenne
6 cups	1422ml	Canned or homemade vegetable broth
2 cups	80g / 2.8oz	Chopped fresh spinach leaves
1/3 cup	78ml	Grated Parmesan
1 teaspoon	5ml	Grated lemon zest

Recipe Instructions

Preheat oven to 350 degrees. 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 broth, and rice and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.

Stir in spinach, Parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9730) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.