Sizzling Rice Soup Recipe

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Category:	Category: Soups

Ingredients:	Ingredients: 1 c. uncooked long grain rice 8 c. chicken broth 2 c. cubed cooked chicken 2 c. sliced fresh mushrooms 1/4 c. chopped green onions 1 can (8 oz.) bamboo shoots, drained 1 can (8 oz.) sliced water chestnuts, drained 4 chicken bouillon cubes 1/2 tsp. garlic powder 1 pkg. (10 ounces) frozen peas 1/4 c. canola oil

Directions:	Directions: Yield: 10 to 12 servings Cook rice according to package directions. Spread on a greased (15 X 10-inch) 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, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. 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.

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Sizzling Rice Soup Recipe

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