STRACCIATELLA WITH BROWN RICE
Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil.
- Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, 1 to 1 1/2 minutes. Divide among 4 soup bowls. Top with remaining cheese, and season with pepper.
Nutrition Facts : Calories 238 g, Cholesterol 167 g, Fat 11 g, Fiber 3 g, Protein 18 g, SaturatedFat 5 g, Sodium 361 g
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