Swiss Chard (or Beet Green) and Rice Soup

Vegetarian

This is Nina's version of an Egyptian soup.

Ingredients

• 1 onion, peeled and chopped
• 4 cloves garlic, finely chopped
• 1/2 tsp. cumin seeds
• 2 T. olive oil
• 1 bunch Swiss chard, chopped
• 1 can chick peas
• 1/4 cup rice
• 4 cups water
• 1 cup plain yogurt
• juice of 1/2 lemon
• 1/2 tsp. salt

Preparation

1. Sauté the onion, 2 cloves of garlic, and cumin seeds in the olive oil. When soft, add the chard and fry for about 5 minutes.
2. Add the chick peas with their juice, the rice, and water. Stir well and simmer until rice is cooked, about 15 minutes.
3. Meanwhile, mix remaining garlic with yogurt and lemon juice.
4. Take soup off heat and stir in yogurt. Season to taste.

Source: Mediterranean Light by Martha Rose Shulman

From: In the Bag: June 29-July 1, 2004