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| Home -> [Appetizers, Asian, Cereals, Chinese, Entrees, Ethnic, Soups, Vegetarian] -> [Rice soup florentine Recipe] |
Rice soup florentine
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Appetizers, Asian, Cereals, Chinese, Entrees, Ethnic, Soups, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| cup | Quick cooking brown rice | | 1/4
| tsp | Sea salt | | 4 1/2
| cup | Water | | 1/2
| cup | Chopped leek tops | | 1
| cup | Thinly sliced scallions | | 4
| tsp | Minced fresh garlic | | 5
| tsp | Vegetable bouillon powder | | 1/2
| tsp | Ground black pepper | | 1
| tbsp | Olive oil | | 1
| cup | Frozen chopped spinach | | | -- thawed |
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Procedures:
| 1 | Cook brown rice with a pinch of salt in 1-?cups of boiling water for 10 minutes. | | 2 | Remove from heat and set aside. | | 3 | In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes. | | 4 | Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water. | | 5 | Heat through and serve hot. | | 6 | Per serving: 181 cal, 4 g prot, 348 mg sod, 32 g carb, 4 g fat, 0 mg chol, 81 mg calcium |
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