TOASTED RICE SOUP WITH SPINACH & PARMESAN CHEESE
Make and share this Toasted Rice Soup With Spinach & Parmesan Cheese recipe from Food.com.
Provided by Dancer
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 7.3, Sodium 433.9, Carbohydrate 42.9, Fiber 1.6, Sugar 1.9, Protein 7.5
TOMATO-RICE SOUP
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Provided by Mark Bittman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 30m
Number Of Ingredients 12
Steps:
- Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
- Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
- Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
- Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.
SPINACH AND RICE SOUP
Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."
Provided by CaliforniaJan
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
TOMATO RICE SOUP
This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
- Season to taste with salt and pepper. Stir in the basil, and serve.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g
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