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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My family enjoys food with flair like this unique Asian soup. Whenever I serve it, it's such a hit that no one has much room for the main course. The children get a real kick out of watching the rice sizzle when it gets added to the soup.Mary Woodke, Gardiner, New York Ingredients:
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 teaspoon garlic powder |
1 package (10 ounces) frozen peas |
1/4 cup canola oil |
Directions:
1. Cook rice according to package directions. Spread on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside.
2. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Add peas; cook for 15 minutes. Just before serving, heat oil in a 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. Yield: 10-12 servings (3 quarts).
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