It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken Broth and Rice Soup
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- #18105
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
1/2 small onion, peeled and diced
1 small leek, washed well and sliced thinly
1 medium carrot, peeled and sliced
1 stalk celery, sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 dash celery seeds
4 teaspoons chopped fresh parsley
6 cups chicken stock, cold
1/2 cup parboiled rice
salt and pepper, to taste
directions
Melt the butter in a large saucepan over medium heat. Add the onion and leek. Cook, stirring, for 3-4 minutes or until the onion begins to soften.
Add the carrot, celery, thyme, basil, celery seed, and parsley. Stir well, cover the pan, and let cook for 2-3 minutes.
Add the chicken stock and bring the stock to a boil. Add the rice and reduce the heat to a simmer.
Cook, covered, for 15-20 minutes or until the rice is tender.
Season with salt and pepper and serve immediately.
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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