Rice And Sorrel Soup (Short-Grain) Recipe

Free Recipe Rice And Sorrel Soup (Short-Grain)

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Rice And Sorrel Soup (Short-Grain) Recipe

1 Leek; trimmed, cleaned and
-chopped
6 c Shiitake dashi stock; see
-recipe
1/3 c Arborio rice; or short-grain
-white rice
6 c Finely chopped sorrel; or
-about 8-ounces
Salt and black pepper; to
-taste

Rice And Sorrel Soup (Short-Grain) Preparation

This fat-free soup is a good first course for an otherwise rich meal. You can make this soup with watercress, purslane, or lamb”s quarter instead of sorrel. 1. Combine the leek and just enough stock to cover in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and bring to a boild. Reduce the heat and simmer for 20 minutes, or until the rice is tender. Remove from the heat. Stir in 5 cups of the sorrel. sprinkle with black pepper. Adjust the seasoning. Ladle into individual soup bowls, garnish with the remaining sorrel, and serve. Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 09, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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