Rice and Spinach Soup
- 1 stock cube (chicken/beef/vegetable)
- 1 small onion, whole
- 1 garlic clove, whole
- 1/2 tsp salt
- 1 knob of butter
- 75 grams rice (per person)
- 1 green chilli, whole (optional)
- 1 dash worcestershire sauce
- 1 dash olive oil, extra virgin
- There really is no measurements for this recipe, only estimated amounts.
- So use as little or as much as you want.
- You can use either beef, vegetable or chicken stock cubes and you can chop the ingredients as you like, the above is how I normally do it.
- I prefer leaving the parsley whole so it's easier to scoop it out.
- The only ingredient that is pretty exact is the rice quantity per person but again use as much as you want.
- With the water quantity use your own judgement, add extra depending on how much liquid you like in your soup.
- You can wash the rice under running water if you prefer, however I prefer not too.
- Add all the ingredients together in a medium pan.
- Bring the rice to the boil.
- Cook for 12-15 minutes for until rice is cooked.
- Add more boiling water if preferred.
- Stir occasionally.
- Remove the parsley from the pot.
- Check seasoning is alright.
- Let it rest for 10 minutes.
- And enjoy.
vegetable, onion, garlic, salt, knob of butter, rice, green chilli, worcestershire sauce, olive oil
Taken from cookpad.com/us/recipes/367266-rice-and-spinach-soup (may not work)