Recipe courtesy of Sara Moulton

Toasted Rice Soup with Spinach and Parmesan

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

1 cup long-grain white rice

2 tablespoons extra-virgin olive oil

1 large onion, chopped

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon grated nutmeg

1/8 teaspoon cayenne

6 cups canned vegetable broth, or homemade

2 cups chopped fresh spinach leaves

1/3 cup grated Parmesan

1 teaspoon grated lemon zest

Directions

  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 broth, 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.

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