Toasted Rice Soup With Spinach And Parmesan Food

TOASTED SPELT SOUP WITH ESCAROLE AND WHITE BEANS

Steps:

• Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion.
• Heat 2 tablespoons oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes.
• Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6-8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
• Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60-70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes.
• Serve soup drizzled with oil and topped with Parmesan.
• DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

CREAMY RICE, CHICKEN AND SPINACH DINNER RECIPE

Steps:

• Heat dressing in a Dutch oven or large deep skillet on medium-high heat. Add chicken and cook for 3 minutes.
• Add broth, then bring to boil. Stir in rice and return to boil. Cover. Reduce heat to medium, then simmer for 5 min.
• Add cream cheese and cook for 2 to 3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.)
• Cook covered for 1 minute or until spinach is wilted. Stir gently to mix in spinach.
• Remove pan from heat. Let stand covered for 5 minutes. Stir in tomatoes; sprinkle with Parmesan cheese.

PARMESAN RICE WITH SPINACH

Steps:

• Begin by combining the brown rice and the water in a saucepan and bringing the mixture to a boil.
• Cover the saucepan with a lid, reduce the heat and let simmer for 45 minutes, or until fully cooked.
• Transfer the cooked rice to a serving bowl. Set aside.
• Defrost the spinach by placing it in a bowl and microwaving for 6-7 minutes until thawed.
• Strain the frozen spinach in a sieve to remove all liquid (you can also just ring it out in your hands, but make sure to remove as much liquid as possible.)
• Add two Tablespoons of olive oil to a pan set over low heat. Add the garlic and saute in the oil for 5 minutes until garlic is golden brown.
• Add the drained spinach to the garlic-infused olive oil and saute for an additional 5 minutes.
• Transfer the spinach mixture to the bowl with the cooked rice, folding the ingredients into each other.
• While the mixture is still hot, add Parmesan cheese and salt.
• Fluff with a fork and serve.
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TOASTED RICE AND CHICKEN SOUP WITH LEMON

Steps:

• Turn your Instant Pot to the saute function. Add 1 tbsp. of olive oil to the bottom of the Instant Pot. When it's heated add the rice, carrots, onions, and celery. Saute until the rice starts to lightly toast. You will smell it. It takes 4-5 minutes. Add a sprinkle of salt and pepper.
• When the rice is toasted and the vegetables are translucent add the chicken breast. Be sure to salt and pepper both sides of the chicken breast.
• Pour in the 5 cups of chicken broth. Cook on manual high pressure for 7 minutes. Allow a natural release to happen for 5 minutes. This just means allow the Instant Pot to switch to warm for 5 minutes. You'll probably still have to manually release the rest of the steam so you can open the lid.
• Remove the chicken and shred it. Add it back into the pot. Stir in the 2 cups of chopped baby spinach. Allow the spinach to wilt and then squeeze in the lemon juice. Garnish with 1/4 cup of parsley and serve.
• ON THE STOVE TOP- Follow all of the same saute instructions for the vegetables and rice, but cook the chicken and broth on a low simmer for 15 minutes then shred. These are instructions for a large chicken breast about 1.5 inches thick. The varying sizes of chicken breast will vary the cooking time so use your best judgement.

10-MINUTE PARMESAN WHITE BEAN SOUP WITH SPINACH

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
• Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
• Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.

SAUSAGE SOUP WITH SPINACH AND FARRO

Steps:

• Heat oil in a dutch oven or soup pot. Add onion and carrot and cook for 5-7 minutes until softened, stirring often.
• Add the chicken sausage to the pot and brown while breaking up into smaller pieces with a spoon. Once the sausage has browned through, add the garlic and stir to combine.
• Add the salt, pepper and fennel seed and then pour in the beef broth, stirring to scrape up the bottom of the pot.
• Next, add the diced tomatoes with juice and the bay leaves and bring the soup to a simmer. Once the soup is simmering, stir in the farro and spinach and then partially cover with a lid. Simmer the soup for 30 minutes, stirring in between so the farro doesn't stick to the bottom of the pot.
• Taste the soup and adjust seasonings if needed and then serve with fresh black pepper and grated parmesan cheese.

SPINACH SOUP WITH PARMESAN CREAM

Steps:

• Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
• Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
• Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
• Add the spinach and remove from heat.
• Blend the Parmesan cheese and sour cream together and set aside.
• Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
• Serve the soup in bowls with a dollop of Parmesan cream.

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.

ITALIAN WEDDING SOUP

Steps:

• Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment). Form meatballs that are 1 to 2 inches in diameter and set them on a plate.
• Heat the oil in a large stock pot over medium heat. Wait until the oil is very hot before adding the meatballs.
• Carefully place meatballs in a single layer in the stock pot. Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes. (If necessary, do this in batches until all meatballs are browned (but not cooked through). If desired, drain the pot of any excess fat before continuing.
• Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked.
• Add the spinach, parsley, and green onion and cover. Cook until spinach has wilted, about 1 to 2 minutes.

PUMPKIN PASTA WITH TOASTED WALNUTS & SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions. Drain and set aside but keep warm.
• Place a large skillet on medium heat. Add 1 tablespoon of olive oil and 2 cloves of fresh minced garlic. Sauté until fragrant.
• Add in 2 tablespoons of tomato paste, 1 cup of pumpkin puree and 2 tablespoons of half and half. Whisk until combined. Add 1 cup of vegetable broth. Stir well and turn the heat to low and cook for about 5 minutes.
• Add 2 cups of spinach and cook it until it wilts slightly. Adjust the seasoning to taste.
• Add the cooked pasta to the sauce and stir until coated evenly.
• Sprinkle with walnuts and Parmesan and serve immediately.

CHICKEN AND SPINACH MEATBALLS WITH RICE IN BROTH

Steps:

• To make the meatballs, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil and set aside.
• In a large bowl bowl combine ground chicken, thawed and pressed spinach, onion, garlic, mustard, lemon zest, salt, peppers, coriander, nutmeg, breadcrumbs, and cheese. Stir until just combined. In a small bowl, whisk together egg and milk. Add the egg mixture to the meat mixture and use your hands to incorporate well, breaking up the spinach and making sure that all of the ingredients are evenly mixed. Use a cookie scoop to scoop heaping tablespoonful balls onto the prepared baking sheet.
• Space balls about 1-inch apart on the baking sheet and bake for 20 minutes or until cooked through. Makes about 30 meatballs.
• Make the broth while the meatballs bake. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent and softened, about 6 minutes, stirring often. Add the sliced garlic and sauté for 2 minutes more. Add the chicken stock, bay leaf, and lemon juice. Bring to a very low simmer.
• Add the cooked meatballs to the broth and simmer for 10 minutes.
• To serve, spoon a small amount of rice into the bowl. Ladle in broth and meatballs. Sprinkle with parsley and cheese. Enjoy!

ROASTED TOMATO & RICE SOUP

Steps:

• Preheat your oven grill/broiler to high. Place the tomatoes in a foil lined pan and pop them under the grill/broiler and roast, turning them occasionally with tongs as the skins begin to blacken. This will take 10 minutes or so. While the tomatoes are roasting, put the butter, onions, celery and carrot along with 240ml/1 cup chicken stock into a saucepan. Simmer, covered, over low heat for about 10 minutes, stirring occasionally to prevent sticking. Don't let brown. Remove as much blackened skin from the tomatoes as you can and add them to the pot along with the remaining stock. Cover and cook over low heat for an additional 15 minutes. Puree with a stick blender, or normal blender (with care). Push through a sieve to strain out any seeds, remaining skin and other solids. Return to a clean pot. Add the parsley, chervil and rice, along with salt and pepper to taste. Simmer, uncovered for about 10 minutes, or until rice is done. Taste and adjust seasoning as desired. Ladle into heated bowls and serve immediately.

TOMATO AND SPINACH SOUP

Steps:

• Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.