Recipe - Toasted Rice Soup (With Spinach And Parmesan Cheese)

1 cup Long grain white rice
2 tablespoon Extravirgin olive oil
1 lg Onion, chopped
4 Garlic cloves, minced
One half teaspoon Salt
One half teaspoon Grated nutmeg
1/8 teaspoon Cayenne
6 cup Vegetable stock or canned
broth
2 cup Chopped fresh spinach leaves
1/3 cup Grated parmesan cheese
1 teaspoon Grated lemon zest

source: The Best of Clay Pot Cooking.

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 mediumhigh 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.

Posted to JEWISHFOOD digest V97 #024 by alotzkar@direct.ca (Al) on Jan 21,
1997.