Zucchini and Rice Soup
4 servings
Soup
Light zucchini soup with white rice: perfect for spring brunch.
Start your next spring brunch with this deliciously light soup made with fresh zucchini. Perfect with long or medium-grain white rice or a Black Japonica blend.
Long Grain, Medium Grain
Ingredients
3-1/2 cups (825 mL) concentrated chicken stock
1 tbsp (15 mL) olive oil
1 small onion, sliced into rings
1 clove garlic, minced
1 small zucchini, thinly sliced
4 fresh sage leaves
1 cup (250 mL) cooked USA rice
Salt and pepper to taste
1-1/2 oz (40 g) grated Parmesan cheese
Directions
Step 1
In medium saucepan, heat chicken stock.
Step 2
In large skillet, heat oil; add onion and garlic and cook until transparent.
Add zucchini and brown slightly.
Add heated chicken stock, bring to boil and leave to simmer until zucchini is tender.
Step 3
Add sage, cooked rice and salt and pepper.
Serve sprinkled with cheese.
Recipes by riceinfo.com