Toasted Rice Soup With Spinach & Parmesan Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An easy to put together soup, very tasty. Ingredients:
1 cup long-grain white rice |
2 teaspoons extra virgin olive oil, may triple |
1 large onion, chopped |
4 cloves garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon grated nutmeg |
1/8 teaspoon cayenne |
6 cups vegetable stock or 6 cups canned broth |
2 cups chopped fresh spinach leaves |
1/3 cup grated parmesan cheese |
1 teaspoon grated lemon, zest of |
Directions:
1. Preheat oven to 350 degrees.
2. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.
3. In a large soup pot, heat olive oil over medium-high heat.
4. Add onion and cook, stirring frequently, until golden, about 5 minutes.
5. Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.
7. Stir in spinach, parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.
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