* Exported from MasterCook *
Egyptian Rice, Tomato, and Spinach Soup - Sorbat Roz, Tomatum wa Sabanik
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 small yellow onion -- diced
1 pound frozen spinach -- (1 bag) thawed and drained well
3/4 cup Egyptian short-grained rice -- or other short-grained rice
3 large ripe tomatoes -- about 1 1/2 pounds, peeled, seeded, and diced OR 1 1/2 pounds canned diced tomatoes
4 cups vegetable stock
1 teaspoon ground coriander
salt -- to taste
freshly ground black pepper -- to taste
Heat butter in a large saucepan over medium heat. Add onion and saute
until translucent, 5 to 7 minutes. Add spinach, rice, tomatoes, stock,
coriander, and a sprinkling of salt and pepper. Increase heat to high and
bring to a boil. Reduce heat to low and simmer, uncovered, 20 to 30
minutes, until rice is tender. Taste and adjust salt, if necessary. Serve
hot.
Makes 8 servings.
AuthorNote: this light flavorful soup, which makes a lovely first course,
is one that Chef Nasser Saiyd prepared for us in Egypt. If you cannot find
Egyptian rice, substitute any short-grain rice.
Cuisine:
"MidEastern"
Source:
"Nile Style: Egyptian Cusine and Culture by Amy Riolo, 2009."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 190 Calories; 4g Fat (17.7%
calories from fat); 6g Protein; 34g Carbohydrate; 5g Dietary Fiber; 5mg
Cholesterol; 860mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 4919 0 0 0 0 0
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
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