Spinach and mutton pea soup

In a large saucepan bring 4 cups of water to a boil. Add brown rice, reduce Ingredients:

• brown rice - 2 cups
• olive oil - 1 st. a spoon
• bulb - 1 piece
• garlic - 2 teeth
• mushrooms shiitake - 240 Grams (thinly sliced)
• chicken or vegetable broth - 6 Cups
• dried rosemary - 1/2 teaspoonfuls
• bank (450 g) of mutton pea - 1 piece
• spinach - 300 grams
• Salt and ground pepper - - To taste
• Parmesan cheese - 1/2 cup

Instructions

In a large saucepan bring 4 cups of water to a boil. Add brown rice, reduce heat and cook, without lifting the lid, for 30 minutes. Meanwhile, in a large saucepan, heat the oil over medium heat. Add onion and fry, stirring, until soft, about 5 minutes. Add the garlic and mushrooms and fry, stirring until the mushrooms become soft, about 5 minutes. Add broth and rosemary, bring to a boil. Cover and remove from heat. Check the rice after 30 minutes. If it is not yet ready, cover and continue cooking, until 10 minutes. Stir 2 cups of boiled rice and mutton peas with broth, bring to a boil. Cover and continue cooking for another 5 minutes. Add the spinach and cook without the lid for about 1 minute. Season with salt and pepper. Garnish with cheese and serve immediately.

Servings: 4