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Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes.

Source: Martha Stewart Living, September 2012
Total Time Prep Servings Yield



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How would you rate this recipe?
  • anatweigmailc
    5 FEB, 2016
    Should I use cooked rice and then recook with the broth? Not clear about this. Thank you
  • KMC83
    10 JUN, 2014
    Stracciatella soup is an easily overlooked dish--seemingly simple but I wouldn't relegate this soup toonly the fall and winter--it's a perfect complement to a chilly spring or summer evening. It's light yet filling and the layering of flavors is satisfyingly divine. I will definitely be making this again--this time with a side of toasted and buttered sour dough bread!
  • WiseSE
    28 OCT, 2013
    I tried this recipe with fresh home grown chard instead of spinach. Yummy!
  • MS10728610
    3 SEP, 2013
    Very quick, very tasty. I love soups in the fall and winter. This is perfect for that chilly time of year in the Midwest.
  • Nicoley-Italia
    10 JUL, 2013
    Yum! Stracciatella is my go to "sick" soup. Growing up in an Italian household I used to have this made for me by my Grammy. The only thing I do different is I cook 1/3 of a box of pasting in water until it's all absorbed and add that to the broth. I also add more Parmesan cheese 1/2 cup. We served it with Parmesan and cracked black pepper and a crusty bread.

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