| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Herbs, Soups | 4 | Servings | |
INGREDIENTS
| 4 | c | Beef broth |
| 1/2 | c | Chile leaves, chiffonaded |
| Parsley, several fresh | ||
| sprigs chopped optional | ||
| 1/2 | c | Cooked rice |
| 4 | Green onions, chopped |
INSTRUCTIONS
[Green onions = spring onions, scallions, sometimes called "shallots" in Louisiana.] Bring beef broth to a boil. Add chopped chile leaf and parsley stems. Simmer 10 minutes. Add chile leaves and parsley; simmer 3-5 minutes. Add cooked rice and chopped white parts of the onions. Simmer one minute. Serve and sprinkle the bowls with the chopped green part of the onions. I recommend against adding other vegetables, herbs or spices or the delicate flavour of the chile leaves will be overpowered. Jim Weller Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 894.2mg
Potassium: 158.1mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: <1g
Protein: 3.4g