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Sizzling Rice Soup Recipe

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This recipe for Sizzling Rice Soup, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stasia Renfrow
Added: Sunday, January 6, 2008


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

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 325 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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