Wednesday, February 4, 2009

Brown Rice Zuchinni Lemon Soup

A few weeks ago I got some zucchini for 50 cents a pound- about 10 pounds of it! I ended up with a freezer full of shredded zucchini in big ziplock freezer bags. Here's the best healthy recipe i've got for using all of this zucchini! It is really really simple, with a nice tang from the lemons and the cheese really gives a strong nutty and salty contrast to the mildly sweet flavor of the onions and zucchini. I imagine this recipe will come in handy in august also, when those zucchini plants can't seem to stop making more fruit.

4 tablespoons olive oil (not extra virgin)
1 medium sized sweet yellow onion diced
2 cups cooked short grain brown rice
4 cups shredded zucchini (shredded on the Benriner)
1 tablespoon sea salt
1 tablespoon ground black pepper
1/4 cup chopped fresh parsley
2 eggs
4 cups water
Fresh squeezed juice of one lemon
1/2 cup of grated Romano cheese

(First you have to make rice. I always seem to have a pot of Lundburg farms organic short grain brown rice cooked in a Zojirushi rice cooker ready to eat!)

Saute the onion in the olive oil on low heat for 10 minutes or until well browned. Add the salt, pepper, and shredded zucchini to the pot. Raise the heat to high and saute the zucchini until wilted and color brightens. Add the water and the cooked rice. When soup boils reduce heat to medium low and let simmer for 20 mins. Beat the lemon juice and the eggs together and add 1/8 of a cup of hot broth at a time to the eggs while continuing to beat. Very carefully and slowly add more hot broth to the eggs, continue to beat. You must be careful not to add to much to quickly as this will cook the eggs and ruin the thickening process. You'll end up with scrabbled eggs! Once the egg mixture is sufficiently warmed with 2 or 3 cups of broth add the mixture slowly back into the pot of soup and continue to mix. Let the soup simmer for another 5 minutes or so until the broth thickens. Serve topped with freshly chopped parsley and romano cheese!

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