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

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