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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large saucepan and saute the onion until soft. | 2. Add the turmeric and cook a further minute to let the spice warm through. | 3. Add the stock, scallions, rice, salt and pepper. | 4. Simmer gently for approximately 15 minutes until the rice is cooked. | 5. Do not overcook. | 6. Cut the spinach into chiffonade, add to pan and cook for another five minutes. | 7. To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle. | 8. To serve cold: Allow soup to cool, add yogurt and garlic and puree. | 9. NOTE: 1/4 to 1/2 teaspoon Madras curry powder can be substituted for the turmeric, depending on how fragrant you want your soup to be. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
scallion	3 -4		chopped	0.0	0.0	0.0	0.0
basmati rice	1/3	cup		-	-	-	-
salt pepper				-	-	-	-
spinach	1		washed	33.0	5.85	3.3	0.45
plain yogurt	2	cups		-	-	-	-
garlic clove	2		crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.