| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups, Beef, Herbs |
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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