toasted rice soup with spianch and parmesan

[Guest guest]

This recipe inspired me to make a toasted rice soup with artichoke hearts and

french cut green beans. I also changed the proportions of the spices. I don't

think Georgia Chan Downard and Jean Galton would say the result was their soup

any more. Still I put my version in a note. . .

 

 

 

* Exported from MasterCook *

 

Toasted Rice Soup with Spinach and Parmesan Cheese

 

Recipe By :Georgia Chan Downard and Jean Galton

Serving Size : 4 Preparation Time :0:15

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grain white rice

2 teaspoons extra-virgin olive oil -- may triple

1 large onion -- chopped

4 garlic cloves -- minced

1/2 teaspoon salt

1/2 teaspoon grated nutmeg

1/8 teaspoon cayenne

6 cups vegetable stock or canned broth

2 cups chopped fresh spinach leaves

1/3 cup grated Parmesan cheese

1 teaspoon grated lemon zest

 

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 12 minutes.

 

Stir in spinach, Parmesan cheese, and lemon zest, simmer until spinach is

wilted, about 3 minutes longer, and serve.

 

 

Source:

" 365 Great Soups & Stews "

T(Baking):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 269 Calories; 6g Fat (21.1% calories from

fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 1906mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1 Fat.

 

NOTES : Review: I used this as a basis for an artichoke and French style green

bean soup. I pan-toasted the rice in a dry non-stick skillet over medium heat. I

used Trader Joes's basmati and vegetable blend. Instead of spinach I used 5

ounces frozen artichoke hearts and 1/2 cup frozen french cut green beans. Pinch

of nutmeg and red pepper flakes.

Nutr. Assoc. : 0 0 0 0 0 0 0 5846 5085 0 0

 

McTagit Clipbooks http://home.earthlink.net/~kitpath

co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb

--------------------