Recipe - Clear Soup With Spinach And Rice

2 tablespoon Ghee or olive oil
1 teaspoon Black mustard seeds
1 Hot green jalepeno chili,
stemmed, seeded and cut
lengthwise into long
slivers
3 tablespoon Basmati
5 cup Brown Vegetable Stock (book
says "or other veg stock",
but the soup is
*outstanding* with the BVS)
1 teaspoon Turmeric
1 teaspoon Ground coriander
20 Spinach leaves, washed,
stemmed, and cut or sliced up into
chiffonade (up to 22)
1 teaspoon Salt
1/8 teaspoon Freshly ground pepper
4 Thin lemon slices for
garnishing (need this,
really)
1 Lemon, approx, for its juice
(dep on taste and size of
lemon)

Palak Chaval Shorba

To make the spinach chiffonade, stack several spinach leaves and roll them
up lengthwise. Slice across the roll at One fourth in intervals to make thin
ribbons. You can also use a chiffonade of red or green swiss chard or 2/3
cup frozen baby peas, defrosted, instead of spinach.

(Main tastes should be jalapeno flavor and lemon)

1. Place the ghee or olive oil in a 3 quart/liter saucepan over mod. heat.
When it is hot, drop in the black mustard seeds and fry until they turn
gray, sputter and pop. Stir in the green chili, rice, stock, turmeric and
coriander and bring to a boil over high heat. Reduce the heat to low,
cover and simmer for 20 minutes.

2. Add the spinach and salt and simmer for 46 minutes or until dark
green. Stir in the pepper and lemon juice and serve at once in warmed (or
not) bowls. Garnish with lemon slices.

Posted to Recipe Archive 10 November 96

Date: Sun, 10 Nov 96 12:23:20 EST

submitted by: eep@tampa.mindspring.com