Zucchini and Rice Soup

Zucchini and Rice Soup

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.

What You’ll Need:

Ingredients

3-1/2 cups concentrated chicken stock 825 mL
1 tbsp olive oil 15 mL
1 small onion, sliced into rings 1
1 clove garlic, minced 1
1 small zucchini, thinly sliced 1
4 fresh sage leaves 4
1 cup cooked Tex Farm long grain white or brown rice
250 mL
To taste salt and pepper to taste
1-1/2 oz grated Parmesan cheese 40 g

Directions

In medium saucepan, heat chicken stock

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. Add sage, cooked rice and salt and pepper. Serve sprinkled with cheese.

Makes 4 servings.

For more great recipes, visit www.haveariceday.com/rice-recipes

Featured Recipes

Dairyless Fig and Raspberry Rice Pudding

Dairyless Fig and Raspberry Rice Pudding

This sinfully sweet rice pudding is creamy without the cream, making it a vegan's delight. A warm and… Continue Reading

Bountiful Brown Rice Muffins

Bountiful Brown Rice Muffins

Eating foods that rate low to medium on the Glycemic Index help control blood glucose and cholesterol… Continue Reading

Curry Chicken and Rice Casserole

Curry Chicken and Rice Casserole

Easy to prepare for a weekday meal or sophisticated enough for a weekend dinner party, the Curry Chicken… Continue Reading