Friday, February 28, 2020

Spinach, Mushroom, and Brown Rice Soup

Spinach, mushroom, and brown rice soup is super-easy to make - in addition, it's healthy, filling, and is suitable for Lent. 

Based on the ingredients I had on-hand, I've adapted this recipe from Lena Tashjian's **'Stinging Nettle and Potato Soup' recipe found in her new cookbook, 'The Vegan Armenian Kitchen Cookbook'.

By the way, if you're not a fan of brown rice, (1/2 cup) brown or green lentils, or (1/3 cup) short-grain white rice may be used in its place. 

Spinach, Mushroom, and Brown Rice Soup
Spinach, Mushroom, and Brown Rice Soup
Serves 4 to 5
Onions, mushrooms. garlic, and brown rice - ready to go!

Ingredients:
3 Tbsp. oil
8 oz. pkg. Baby Bella or white button mushrooms, wiped clean and sliced
1 medium onion, finely chopped
1/3 cup brown rice (not instant)
2 cloves of garlic, minced
5 cups water or vegetable broth
3 cups fresh spinach leaves, rinsed well, and coarsely chopped (Note: 3 cups of frozen, chopped spinach, thawed, may be substituted.)
2 Tbsp. lemon juice
salt, black pepper, Aleppo red pepper, or a dash of cayenne, to taste
dried oregano, to taste

For Serving: lemon wedges


Directions:

Sauteed veggies
Heat oil in a skillet on medium heat. Saute`mushrooms and onions until mushrooms soften and onions are translucent. Add garlic and seasonings to taste; stir. Cook an additional 2 minutes. Turn off heat and set vegetable mixture aside.

In a large pot, bring the water (or vegetable broth) to a boil. Stir in the rice and stir. Cover pot and reduce heat to low.  Cook, stirring from time-to-time, for 30 minutes. (FYI: Brown rice generally takes about 45 minutes to cook.) As
 liquid begins to evaporate, add a little more water or vegetable broth.

Stir in the vegetable mixture, lemon juice and spinach. Cook, covered, another 10-15 minutes, or until the rice is completely cooked. 
Taste and adjust seasonings, if necessary. 

Serve with lemon wedges, if desired.


**Culinary use of stinging nettle from wikipedia:

Culinary use:


The young leaves are edible and can be used as leaf vegetable, as with the purée shown in the above image.
Urtica. dioica has a flavour similar to spinach mixed with cucumber when cooked, and is rich in vitamins A and C, iron, potassium, manganese, and calcium. Young plants were harvested by Native Americans and used as a cooked plant in spring when other food plants were scarce.[31] Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury. 
 In its peak season, nettle contains up to 25% protein, dry weight, which is high for a leafy green vegetable.[32] The leaves are also dried and may then be used to make an herbal tea, as can also be done with the nettle's flowers.
Nettles can be used in a variety of recipes, such as polenta, pesto, and purée.[33] Nettle soup is a common use of the plant, particularly in Northern and Eastern Europe.
Nettles are sometimes used in cheesemaking, for example in the production of Cornish Yarg[34] and as a flavoring in varieties of Gouda.[35]

Nettles are used in Albania as part of the dough filling for the börek. The top baby leaves are selected and simmered, then mixed with other ingredients such as herbs and rice, before being used as a filling between dough layers.[36][37] Similarly, in Greece the tender leaves are often used, after simmering, as a filling for hortopita, which is similar to spanakopita, but with wild greens rather than spinach for filling.[38]

No comments:

Post a Comment