Title: Toasted Rice Soup (With Spinach and Parmesan Cheese)
Categories: None
Yield: 4 Servings

1 c Long grain white rice
2 tb Extra-virgin olive oil
1 lg Onion, chopped
4 Garlic cloves, minced
1/2 ts Salt
1/2 ts Grated nutmeg
1/8 ts Cayenne
6 c Vegetable stock or canned
-broth
2 c Chopped fresh spinach leaves
1/3 c Grated parmesan cheese
1 ts 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 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.

3. Stir in spinach. parmesan cheese, and lemon zest, simmer until spinach
is wilted, about 3 minutes longer, and serve.

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