lemon rice soup
There's a mediterranean restaurant inside a jewelry store around the corner from the office. They make, among other things, the finest falafel I recall eating. They also introduced me to a Greek thing I'm terribly pleased to meet: lemon rice soup.
I stole this recipe from the internets and made my own tonight.
onion or scallions
kale or cabbage, shredded (yay, bok choy)
3 cloves garlic, finely chopped or minced
a quantity of pepper, turmeric & ginger that sounds good to you
some amount of vegetable oil and soy sauce
a cup or two of precooked rice
4 cups vegetable broth
1/3 to 1/2 cup lemon juice, freshly squeezed
Sautee everything but the rice, lemon juice and broth, until appropriately yummy (depending on how soft you like your green stuff). Add the liquid and simmer for about 10 minutes. Consume happily.
I stole this recipe from the internets and made my own tonight.
onion or scallions
kale or cabbage, shredded (yay, bok choy)
3 cloves garlic, finely chopped or minced
a quantity of pepper, turmeric & ginger that sounds good to you
some amount of vegetable oil and soy sauce
a cup or two of precooked rice
4 cups vegetable broth
1/3 to 1/2 cup lemon juice, freshly squeezed
Sautee everything but the rice, lemon juice and broth, until appropriately yummy (depending on how soft you like your green stuff). Add the liquid and simmer for about 10 minutes. Consume happily.