Clear Soup With Spinach And Rice
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Clear Soup With Spinach And Rice
  Spinach    Rice    Soups  
Last updated 6/12/2012 1:16:52 AM. Recipe ID 46943. Report a problem with this recipe.
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      Title: Clear soup with spinach and rice
 Categories: None
      Yield: 4 Servings
 
      2 tb Ghee or olive oil
      1 ts Black mustard seeds
      1    Hot green jalepeno chili,
           -stemmed, seeded and cut
           -lengthwise into long
           -slivers
      3 tb Basmati
      5 c  Brown Vegetable Stock (book
           -says "or other veg stock",
           -but the soup is
           -*outstanding* with the BVS)
      1 ts Turmeric
      1 ts Ground coriander
     20    Spinach leaves, washed,
           -stemmed, and sliced into
           -chiffonade (up to 22)
      1 ts Salt
    1/8 ts Freshly ground pepper
      4    Thin lemon slices for
           -garnishing (need this,
           -really)
      1    Lemon, approx, for its juice
           -(dep on taste and size of
           -lemon)
 
  Palak Chaval Shorba
  
  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 green
  swiss chard or 2/3 cup frozen baby peas, defrosted, instead of
  spinach.
  
  (Main tastes should be jalapeno flavor and lemon)
  
  1.  Place the ghee or olive oil in a 3 quart/liter saucepan over mod.
  heat. When it is hot, drop in the black mustard seeds and fry until
  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 minutes.
  
  2.  Add the spinach and salt and simmer for 4-6 minutes or until dark
  green. Stir in the pepper and lemon juice and serve at once in warmed
  (or not) bowls. Garnish with lemon slices.
  




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Recipe ID 46943 (Apr 03, 2005)

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