Herbed Yogurt-Rice Soup

Herbed Yogurt-Rice Soup

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From: EatingWell Magazine, September/October 2018

The grains of rice disappear into the yogurt as it's simmered and stirred, thickening the soup and giving it substance. Serve warm or chilled, depending on the weather.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 cups whole-milk plain yogurt
  • ½ cup short-grain brown rice, rinsed
  • 3 tablespoons rice flour or 2 tablespoons all-purpose flour
  • 1 large egg
  • 3 cups water, plus more as needed
  • 2 cups chopped fresh herbs, such as mint, cilantro, chervil, dill, parsley and/or basil, plus more for serving
  • 2 cups chopped watercress or arugula
  • 1 teaspoon salt
  • Ground cinnamon for serving

Preparation

  • Prep

  • Ready In

  1. Whisk yogurt, rice, flour and egg in a large pot. Place over medium heat and cook, whisking constantly, for 1 minute. Add 3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, whisking frequently to keep the rice from sticking to the bottom of the pot, until the rice is soft and the soup has thickened, 45 to 50 minutes.
  2. Add herbs, watercress (or arugula) and salt. Cook, stirring occasionally, until the greens are softened, about 2 minutes. Stir in ¼ cup water if the consistency is too thick. Serve warm or chilled, topped with cinnamon and more herbs, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 186 calories; 7 g fat(4 g sat); 2 g fiber; 24 g carbohydrates; 9 g protein; 29 mcg folate; 52 mg cholesterol; 8 g sugars; 0 g added sugars; 1,210 IU vitamin A; 8 mg vitamin C; 244 mg calcium; 2 mg iron; 486 mg sodium; 365 mg potassium
  • Nutrition Bonus: Calcium (24% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ whole milk

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