| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 onion, sliced
1 tablespoon butter
4 cups beef broth
1/3 cup raw rice
1 slice lemon
2/3 cup yogurt
½ teaspoon salt
Dash of pepper
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cook the onion and butter in a covered casserole for 4 minutes. Add 1 cup beef broth, the rice, and the lemon slice.
|
2. Cook, covered, in the microwave oven, stirring occasionally, until the rice is tender (12 to 15 minutes).
|
3. Add the remaining broth and heat to a simmer. Stir a little of the hot soup into the yogurt.
|
4. Then stir the yogurt into the soup and mix until it is creamy. Season.
|
5. Ladle into soup bowls and sprinkle with the chopped mint and parsley.
|
|
TIP:
|
Don't let the yogurt get too hot. You want the soup hot but you don't want to cook the yogurt.
|
|
|
|
|
