Lemon rice soup
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 medium onions or 4 scallions
- 709.77 ml kale, shredded (or 1/2 small cabbage)
- 3 clove garlic, finely chopped or minced
- 1.23 ml black pepper (or to taste)
- 1.23 ml ground turmeric
- 29.58 ml vegetable oil
- 473.18 ml precooked rice
- 1892.72 ml vegetable broth or 1892.72 ml chicken stock
- 78.78 ml lemon juice, freshly squeezed
- 14.78 ml soy sauce
directions
- Saute onion or scallions, kale or cabbage, garlic, oil, pepper, tumeric, for about 7 minutes, then, add rice, broth or stock, lemon, soy sauce and simmer for about 10 minutes.
- (give a stir from time to time).
- Add salt if required.
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Reviews
-
Very nice, and easy, too. I ran the onion and garlic through the shredder on my food processor (I added a carrot, too),and I added the veggies, broth and seasonings to the pot, along with a cup of uncooked rice and enough extra liquid to make it "fluff" and let it boil - voila! Perfect lebonese style lemon rice soup within an hour. I bet it would work well in a crock pot, too!
RECIPE SUBMITTED BY
rick2978
Australia
Born in Wrexham, Wales (don't know the place, my parents migrated to Argentina when I was 2 years) did my studies in Argentina. In 1974 migrated to Australia, Sydney where I live now. Travelled quite a bit around Latinamerica and some Pacif Islands. Father of two boys and a girl (grown up), borned in Australia.
International family, polish parents, two argentinian brothers, one married to an italian, the other one to a paraguayan, and a sister also welsh married to an italian.