Egyptian Swiss Chard Or Beet Green And Rice Soup
From mystic_river1 17 years ago
- 20 minutes to make
- Serves 4
This is a version of the original Egyptian soup. Lots of delicious veggies and lots of flavor -------------------- Source: Mediterranean Light by Martha Rose Shulman From: In the Bag: June 29-July 1, 2004
Ingredients
- 1 onion, peeled and chopped shopping list
- 4 cloves garlic, finely chopped shopping list
- 1/2 tsp. cumin seeds shopping list
- 2 T. olive oil shopping list
- 1 bunch swiss chard, chopped shopping list
- 1 can chick peas shopping list
- 1/4 cup rice shopping list
- 4 cups water shopping list
- 1 cup plain yogurt shopping list
- juice of 1/2 lemon shopping list
- 1/2 tsp. salt shopping list
- Preparation shopping list
How to make it
- Sauté the onion, 2 cloves of garlic, and cumin seeds in the olive oil. When soft, add the chard and fry for about 5 minutes.
- Add the chick peas with their juice, the rice, and water. Stir well and simmer until rice is cooked, about 15 minutes.
- Meanwhile, mix remaining garlic with yogurt and lemon juice.
- Take soup off heat and stir in yogurt. Season to taste.
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