Toasted Rice with Spinach and Parmesan

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Toasted Rice with Spinach and Parmesan

This is a recipe that, depending on your menu needs, can be either a

soup or a rice dish. I prefer mine right in the middle, still soupy

enough it's not just rice, yet not enough broth to make it an

outright soup. The flavors fit together very nicely, and toasting

the rice gives it a great, nutty flavor. Pictures of the finished

dish can be seen at http://28cooks.blogspot.com

 

1 c long-grain white rice

2 tbsp olive oil

1 1/4 c onions, chopped

4 cloves garlic, minced

1/2 tsp salt

1/2 tsp nutmeg

1/8 tsp cayenne

6 c vegetable stock

2 c fresh spinach leaves, chopped

1/3 c freshly-grated Parmesan

1 tsp lemon zest

 

In a skillet, toast rice 8-10 minutes until golden brown. Be careful

not to burn, and stir often. In a large pot, heat oil over medium-

high heat. Add onion and cook until golden, 5 minutes. Stir in

garlic, salt, nutmeg, cayenne, stock, and rice and bring to a boil.

Lower heat, cover, and simmer until rice is tender, about 12

minutes. Stir in spinach, parmesan, and lemon zest, simmer until

spinach is wilted, about 3 minutes.

Serve and enjoy!