Shiitake Beef and Red Rice Soup with Spinach
A recipe by Marie Simmons

• 2 tablespoons peanut oil
• 8 ounces shiitakes, stems discarded, caps wiped clean and cut into (1/8 inch) slices
• 1/2 cup chopped white part of scallions plus 1/4 cup thin sliced scallion greens for garnish
• 1 teaspoon minced garlic
• 4 cups reduced sodium beef broth,
• 1 cup cooked red rice, or short grain brown rice
• 8 ounces spinach, washed and trimmed (about 2 cups lightly packed)
• 1 tablespoon soy sauce or tamari
• 2 1/2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• Kosher salt, to taste
• 2 teaspoons natural brown sesame seeds
• 1/4 cup thin sliced scallion tops

1. Heat the oil in a large heavy saucepan. Add the mushrooms and cook, over medium heat, stirring, until tender, 3 to 5 minutes. Add the scallion whites and cook, over low heat, 5 minutes. Add garlic and cook 1 minute.

2. Add the broth and rice. Simmer, covered, over medium heat 15 minutes; stir in the spinach. Season with the soy sauce or tamari, ginger, and sesame oil. Taste and add salt, if needed.

3. Ladle into 4 bowls, dividing ingredients. Sprinkle each with about 1/2 teaspoon toasted sesame seeds and 1 tablespoon sliced scallion tops.

Makes 6 cups or 4 servings

Copyright © 2002 by Marie Simmons in The Amazing World of Rice William Morrow & Co., 2002, New York, NY. ISBN 0-06093-842-0. Reprinted by permission. All rights reserved

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