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Hearty Brn Rice Spinach and Mushroom Sou

Source of Recipe

Diane Magazine, Curves


List of Ingredients

1 1/4 cup uncooked brown rice
1 tablespoon olive oil
1 1/2 cups chopped onion
1 package (12 ounce)sliced mushrooms
2 cloves garlic, minced
6 cups chicken or veg broth
1 teaspoon dried rosemary crumbled
1 15 oz can chickpeas, drained and rinsed
1 10oz. bag spinach leaves, coarsely chopped
grated parmesan cheese


Recipe

1. Bring 3 cups water to a boil in a saucepan. Stir in the rice and return to boil. Reduce to a simmer and cook, covered, for 30 minutes.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and mushrooms. Season with salt and pepper. Cook and stir for 5 minutes longer. Add the broth and rosemary. Bring to a boil. Cover and remove from the heat.
3. Check the rice after 30 minutes. If it is not yet tender, cover and continue cooking up to 10 minutes longer. Stir the rice, with any remaining liquid, and the chickpeas into the broth. Return to a boil over meduium heat. Reduce the heat to low. Cover and simmer for 5 minutes to blend the flavors.
4. Stir in the spinach. Cook, uncovered, for 2 minutes, or till the spinach is just wilted. Season with salt and pepper to taste. Serve the soup sprinkled with the cheese.


Makes 6 servings.
217 calories per serving.