Italian Penicillin

Name: Italian Penicillin
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 5 1/2 cups chicken broth; 1 1/4 cups long-grain brown rice, cooked; 4 cups spinach, washed and trimmed; 1 1/2 cups Pecorino-Romano cheese, finely grated, divided; 1/4 teaspoon black pepper, freshly ground, plus more, to taste; 3 large eggs, well-beaten

Rice Egg Stove-Top

Time: 15 minutes

Yield: 4 servings

About

Need a boost? Try Italian Penicillin and you will be revived in no time! Simple yet fulfilling, nutty brown rice, an abundance of spinach, rich Pecorino-Romano cheese, and the curious but lovely addition of eggs are perfectly harmonizing in a lightly seasoned broth for a one-of-a-kind pick-me-up! Let Italian Penicillin become the renewed prescription of good eating. A bowl a day will keep the doctor away!

Ingredients

5 1/2 cups chicken broth
1 1/4 cups long-grain brown rice, cooked
4 cups spinach, washed and trimmed
1 1/2 cups Pecorino-Romano cheese, finely grated, divided
1/4 teaspoon black pepper, freshly ground, plus more, to taste
3 large eggs, well-beaten

Directions

Step 1 -In a large pot over high heat, add the chicken broth and the brown rice, stirring frequently, and bring to a boil.

Step 2 -Add the spinach, 3/4 cup of the Pecorino-Romano cheese, and 1/4 teaspoon of the black pepper to the soup mixture, stirring occasionally, and return to a boil.

Step 3 -Reduce the stovetop heat to medium-low, and gently simmer.

Step 4 -Using a circular motion and in a steady stream, carefully pour the eggs into the soup mixture and evenly distribute onto the surface of the soup.

Step 5 -Return the soup mixture to a simmer and cook until the eggs are set, about 1-1 1/2 minutes.

Step 6 -Ladle the soup mixture evenly into four serving bowls, garnish with the remaining Pecorino-Romano cheese, season with the extra black pepper, and serve.

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