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Рецепт Clear Soup With Spinach And Rice
by Global Cookbook

Clear Soup With Spinach And Rice
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Ингредиенты

  • 2 Tbsp. Ghee or possibly extra virgin olive oil
  • 1 tsp Black mustard seeds
  • 1 x Warm green jalepeno chili, stemmed, seeded and cut lengthwise into long slivers
  • 3 Tbsp. Basmati
  • 5 c. Brown Vegetable Stock (book says "or possibly other veg stock", but the soup is *outstanding* with the BVS)
  • 1 tsp Turmeric
  • 1 tsp Grnd coriander
  • 20 x Spinach leaves, washed, stemmed, and sliced into chiffonade (up to 22)
  • 1 tsp Salt
  • 1/8 tsp Freshly grnd pepper
  • 4 x Thin lemon slices for garnishing (need this, really)
  • 1 x Lemon, approx, for its juice (dep on taste and size of lemon)

Инструкции

  1. Palak Chaval Shorba
  2. To make the spinach chiffonade, stack several spinach leaves and roll them up lengthwise. Slice across the roll at 1/4 in intervals to make thin ribbons. You can also use a chiffonade of red or possibly green swiss chard or possibly 2/3 c. frzn baby peas, defrosted, instead of spinach.
  3. (Main tastes should be jalapeno flavor and lemon)
  4. Place the ghee or possibly extra virgin olive oil in a 3 qt/liter saucepan over mod. heat.
  5. When it is warm, drop in the black mustard seeds and fry till they turn gray, sputter and pop. Stir in the green chili, rice, stock, turmeric and coriander and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 min.
  6. Add in the spinach and salt and simmer for 4-6 min or possibly till dark green. Stir in the pepper and lemon juice and serve at once in warmed (or possibly not) bowls. Garnish with lemon slices.