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Soup, Spinach and Rice Soup Recipe

   
 

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     Soup, Spinach and Rice Soup

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free

Ingredients
8 to 16 oz fresh baby spinach
3 Tbs extra virgin olive oil
1 small onion finely chopped
2 garlic cloves finely chopped
1 small fresh red chile seeded and finely chopped
4 oz or generous 1/2 cup risotto or arborio, long grain white for Asian style
5 cups vegetable stock
Pecorino or Parmesan Cheese OR GF Soy Sauce
 

Instructions
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 wilted, then remove from the heat and drain, reserving any liquid. Chop finely.
Heat he oil in a large pan and cook the onion, garlic, and chile for 4 -5 minutes until softened. Stir in the rice until well coated, then pour in the stock and reserved spinach liquid.
Bring to a boil, lower the eat and simmer for 10 minutes. Add the spinach and cook for 5 - 7 minutes longer until the rice is tender. Note if using long grain white rice cooking time will be longer. Season with salt and pepper. Serve with Pecorino cheese OR gluten free soy sauce for an Asian flavor.


Originally Submitted
8/22/2016





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