Spinach And Rice Soup Low Calorie Food

SKINNY SPINACH AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
• Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

SPINACH AND RICE SOUP

Steps:

• 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 just wilted, then remove from heat and drain, reserving any liquid.
• Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
• Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
• Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
• Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

SPINACH AND RICE SOUP - LOW CALORIE

Steps:

• Thinly chop and sauté the onion in the vegetable oil. Add a bit of water if necessary to prevent burning.
• Mince garlic and add to the sautéed onions along with the rice. Fry mixture for a couple of minutes to ensure that the rice won't get mushy later.
• Drain spinach and pour the reserved liquid in the pot. Run your knife through the drained spinach chopping the longer stems.
• Add chicken cubes, white pepper, paprika and lemon juice and water.
• Cook for 20 min on medium high heat or until the rice is tender.
• The soup will have a thicker consistency. You can add more water or chicken stock to adjust the thickness to your preferences.

CHICKEN WILD RICE SOUP WITH SPINACH

Steps:

• In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

HERBY SPINACH-AND-RICE SOUP WITH TURMERIC

Steps:

• Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
• Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
• Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
• Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.