Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light May 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.

    Advertisement
  • Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately.

Nutrition Facts

320 calories; calories from fat 21%; fat 7.5g; saturated fat 2.9g; mono fat 3.6g; poly fat 0.5g; protein 14.9g; carbohydrates 46.2g; fiber 4.1g; cholesterol 10mg; iron 1.6mg; sodium 815mg; calcium 234mg.
Advertisement
Advertisement