Instructions: Preheat oven to 350 degrees F. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.

In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, until golden, about 5 minutes. Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.

Stir in spinach, Parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.

T(Baking):
"0:30"

NOTES : Review: I used this as a basis for an artichoke and French style green bean soup. I pan-toasted the rice in a dry non-stick skillet over medium heat. I used Trader Joess basmati and vegetable blend. Instead of spinach I used 5 ounces frozen artichoke hearts and 1/2 cup frozen french cut green beans. Pinch of nutmeg and red pepper flakes.

This recipe inspired me to make a toasted rice soup with artichoke hearts and french cut green beans. I also changed the proportions of the spices. I dont think Georgia Chan Downard and Jean Galton would say the result was their soup any more. Still I put my version in a note. . .

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