Toasted Rice Soup With Spinach And Parmesan Recipes

SPINACH RICE SOUP RECIPE

Steps:

• Bring broth to a boil, add rice and simmer 20 min. Saute spinach in butter, add nutmeg and add to broth. Simmer until rice is tender. Lightly beat eggs and whisk into broth. Top servings with parmesan cheese.

SPINACH AND RICE SOUP

Steps:

• Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
• Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
• Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
• Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
• Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

ROASTED GARLIC AND SPINACH SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
• Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
• Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

TOASTED RICE SOUP WITH SPINACH & PARMESAN CHEESE

Steps:

• Preheat oven to 350 degrees.
• Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.
• 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.
• Stir in spinach, parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.