I'm home alone for the next week. So, here's dinner for the next two days. It's simple and fairly quick. A fine soup with a simple flavour. It's good on the first day, served hot and fresh. It'll be just as good on the second day, but the texture will be different---the spinach will have wilted completely and a lot of rice starch will have dissolved into the broth.
- 1/3 cup brown rice
- 2 tablespoons butter
Heat a pot and melt the butter. Toast the rice in the pot.
- 2 ice cubes of homemade stock (salt-less)
- 1 small onion, chopped
- 3 cloves garlic, diced
When the rice is toasted, add the stock cubes, stir to cool the rice, then add the onion and garlic.
- 1 potato, cubed
- 2 tablespoons olive oil
When the onion is translucent, add the potato and oil to the pan. Cook for a few minutes.
- 4 cups water
- 6 ice cubes homemade stock (salt-less)
- 2 cups or 1 can (15.5 oz) cooked chickpeas
- salt to taste (1 1/2 teaspoons)
- ground black pepper to taste (1 - 2 tsp)
Simmer gently until the rice is tender.
- 1 cup cream or milk
- 1/2 bunch of spinach
Add cream to soup. Once hot, add spinach. Serve when the spinach has wilted.
Sunday, March 22, 2009
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