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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