Celery and Rice Soup with Lemongrass
 
Cook time
Total time
 
Recipe from Foods Matter, September 2008 issue; reprinted with permissions.

The very long slow cooking gives this soup great flavor and texture – not unlike your Jewish granny’s barley soup but without the gluten!
Serves: 6 servings
Ingredients
  • 2 tsbp olive oil
  • 1 large onion, finely chopped
  • 4 sticks celery, cleaned and finely chopped
  • 1 piece of lemongrass, cut in 4 pieces
  • 4oz brown rice
  • 200ml dry white wine
  • 7-1/2 cups vegetable stock
  • 20g wild rice (3/4 ounce)
  • 6oz fresh spinach, either young leaves, whole, or older ones, chopped (optional)
  • sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large pan and add the onions and celery. Cover and sweat for 20–25 minutes or until they are soft.
  2. Add the lemon grass and wholegrain rice and continue to cook for a couple of minutes. Add the wine and stock, bring to the boil, reduce the heat and simmer, covered, for 1 hour.
  3. Add the wild rice and continue to cook for a further 30 minutes. Meanwhile, if you are using it, steam the spinach.
  4. Season the soup to taste and stir in the spinach just before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soup/celery-and-rice-soup-with-lemongrass-vegan-gluten-free-nut-free-soy-free