/ Spinach and lamb pea soup Recipe

Soup of spinach and lamb peas

  • Brown rice - 2 cups
  • Olive oil - 1 st. a spoon
  • Bulb - 1 piece
  • Garlic - 2 teeth
  • Mushrooms shiitake - 240 Grams (thinly sliced)
  • Chicken or vegetable broth - 6 Cups
  • Dried rosemary - 1/2 teaspoonfuls
  • Bank (450 g) of mutton pea - 1 piece
  • Spinach - 300 grams
  • Salt and ground pepper - - To taste
  • Parmesan cheese - 1/2 cup

In a large saucepan bring 4 cups of water toBoiling. Add the brown rice, reduce the heat and cook, without lifting the lid, for 30 minutes. Meanwhile, in a large saucepan, heat the oil over medium heat. Add onion and fry, stirring, until soft, about 5 minutes. Add the garlic and mushrooms and fry, stirring until the mushrooms become soft, about 5 minutes. Add broth and rosemary, bring to a boil. Cover and remove from heat. Check the rice after 30 minutes. If it is not yet ready, cover and continue cooking until 10 minutes. Stir 2 cups of boiled rice and mutton peas with broth, bring to a boil. Cover and continue cooking for another 5 minutes. Add the spinach and cook without the lid for about 1 minute. Season with salt and pepper. Garnish with cheese and serve immediately.

Servings: 4

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