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Recipe: Sizzling Rice Soup

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Sizzling Rice Soup
alt.creative-cook/pantasia/1996
Yield 10 - 12 servings

1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
4 chicken bouillon cubes
1/2 tsp. garlic powder
1 package (10 ounces) frozen peas
1/4 cup cooking oil

Cook rice according to package directions. Spread on a greased 15x10x1-inch baking pan.

Bake at 325F for 2 hours or until dried and brown, stirring occasionally; set aside. In large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder.

Cover and simmer for 1 hour. Add peas; cook for 15 minutes. Just before serving, heat oil in skillet, fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls.

Immediately spoon some hot rice into each bowl and it will sizzle.
MsgID: 3123249
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Mushrooms (8)
Board: Daily Recipe Swap at Recipelink.com
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