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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sizzling Rice Soup Recipe

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This recipe for Sizzling Rice Soup is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water
1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
2 teaspoons chicken base
1/2 teaspoon garlic powder
1 (10 ounce) package frozen peas
1/4 cup chopped green onions
1/4 cup vegetable oil
Directions:
Directions:
In medium saucepan bring water to boil and add rice; reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and spread cooked rice on a greased 15"x10"x1" baking pan. Bake at 325º for 2 hours or until dried and browned, stirring occasionally; set aside.
In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, bamboo shoots, water chestnuts, base and garlic powder. Cover and simmer for 1 hour. Add peas; cook for 5 minutes; remove from heat and stir in the green onions. Just before serving, heat oil in a skillet. Fry rice in hot oil until slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

 

 

 

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