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Stracciatella with Brown Rice

Stracciatella with Brown Rice

Martha Stewart Living, September 2012 http://www.marthastewart.com/921639/stracciatella-brown-rice
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  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Makes 5 cups
    Serves 4

Ingredients

    • 5 1/2 cups chicken broth
    • 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked)
    • 4 cups spinach (about 1/2 pound), trimmed and washed
    • 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided
    • Freshly ground pepper
    • 3 large eggs, beaten well

Directions

  1. Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil.
  2. Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, 1 to 1 1/2 minutes. Divide among 4 soup bowls. Top with remaining cheese, and season with pepper.

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