Toasted Rice Soup with Spinach and Parmesan

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* Exported from MasterCook Mac *

 

Toasted Rice Soup with Spinach and Parmesan

 

Recipe By : Georgia Downard, Cooking Live

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 cup long-grain white rice

2 tablespoons extra-virgin olive oil

1 large onion -- chopped

4 garlic cloves -- minced

1/2 teaspoon salt

1/2 teaspoon grated nutmeg

1/8 teaspoon cayenne

6 cups canned vegetable broth -- or homemade *

2 cups chopped fresh spinach leaves

1/3 cup grated Parmesan

1 teaspoon grated lemon zest

 

* You might have to double the liquid if the rice absorbs too much.

 

Preheat oven to 350 degrees F. Place rice in a shallow baking pan and

toast, stirring occasionally, until golden brown, 8 to 10 minutes.

(Sara Moulton toasted the rice in a dry saucepan on the show.)

 

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.

 

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Difficulty: Easy

 

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Per serving (excluding unknown items): 247 Calories; 7g Fat (26%

calories from fat); 4g Protein; 41g Carbohydrate; 0mg Cholesterol;

270mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 1 Vegetable; 1 1/2 Fat

 

 

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