1 cup quick cooking brown rice
1/4 tsp sea salt
4 1/2 cup water
1/2 cup chopped leek tops
1 cup thinly sliced scallions
4 tsp minced fresh garlic
5 tsp vegetable bouillon powder
1/2 tsp ground black pepper
1 tbsp olive oil
1 cup frozen chopped spinach - thawed
A Recipe for
Rice Soup Florentine
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| a nation taste-blind.” M.F.K. Fisher |
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This is a recipe for Rice Soup Florentine from the recipe cookbook of Recipes-to-go (Asian)
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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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| Cervantes |
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| Estonian Proverb |
Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water
for 10 minutes. Remove from heat and set aside.
In a large saucepan, saute leeks, scallions, garlic, bouillon,
remaining salt and pepper in oil until vegetables are soft, about 10
minutes.
Add spinach, cooked rice (and any water not absorbed by rice) and
remaining 3 cups water. Heat through and serve hot.
Per serving: 181 cal, 4 g prot, 348 mg sod, 32 g carb, 4 g fat, 0 mg
chol, 81 mg calcium
Source: Brother Ron Pickarski - Friendly Foods, Ten Speed Press, 1991
Typed for you by Karen Mintzias
Serves: 5
Rice Soup Florentine Recipe brought to you by Recipes To-Go