Stracciatella with Brown Rice

Name: Stracciatella with Brown Rice
Prep time: 15 min
Total time: 15 min
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

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 5

Author : Martha Stewart

Ingredients

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5 1/2 cups chicken broth1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked)4 cups spinach (about 1/2 pound), trimmed and washed1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), dividedFreshly ground pepper3 large eggs, beaten well

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Instructions

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Step 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.

Step 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.