CookEat Recipe
Spinach and Rice Soup with Tomato
Rice and tomato simmer with onion and tomato purée. Spinach, sesame oil and parsley are added at the end.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Rinse and chop spinach; dice tomato and chop onion and parsley.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion for 5 minutes, stir in tomato purée for 1 minute, then add tomato, rice and 1600 ml water once. Bring to a boil, partially cover and simmer for 18–22 minutes until rice is tender.
Step 3
Add spinach for 2–3 minutes until wilted. Stir in sesame oil and parsley and serve six bowls.
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Cooked 6 times