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Recipe

 

Toasted Rice Soup
With Spinach and Parmesan Cheese

Prep: 15 minutes
Cook: 28 to 30 minutes
Serves: 4

 
Ingredients
  • 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 vegetable stock or canned broth
  • 2 cups chopped fresh spinach leaves
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon grated lemon zest
Preparation
  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.
 

Recipe from:
365 Great Soups & Stews
by Georgia Chan Downard and Jean Galton
HarperCollinsPublishers
January 18, 1996
$18.95/Hardcover
ISBN: 0-06-016960-5
Reprinted by permission of the publisher.

 

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