Toasted Rice Soup With Spinach & Parmesan Cheese

• 1 cup long-grain white rice
• 2 teaspoons extra virgin olive oil, may triple
• 1 large onion, chopped
• 4 cloves garlic, minced
• 12 teaspoon salt
• 12 teaspoon grated nutmeg
• 18 teaspoon cayenne
• 6 cups vegetable stock or 6 cups canned broth
• 2 cups chopped fresh spinach leaves
• 13 cup grated parmesan cheese
• 1 teaspoon grated lemon, zest of

1. Preheat oven to 350 degrees.
2. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.
3. In a large soup pot, heat olive oil over medium-high heat.
4. Add onion and cook, stirring frequently, until golden, about 5 minutes.
5. Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.
7. Stir in spinach, parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.

longgrain white rice, extra virgin olive oil, onion, garlic, salt, nutmeg, cayenne, vegetable stock, fresh spinach leaves, parmesan cheese, lemon

Taken from www.food.com/recipe/toasted-rice-soup-with-spinach-parmesan-cheese-40883 (may not work)