| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Tasteofhome | 10 | Servings |
INGREDIENTS
| 1 | c | Long grain rice, cook |
| 8 | c | Chicken broth |
| 2 | c | Cooked chicken, cube |
| 2 | c | Fresh mushrooms, slice |
| 1/4 | c | Green onions, chop |
| 1 | 8 oz can bamboo shoots | |
| drain | ||
| 1 | 8 oz can water chestnuts | |
| drain | ||
| 4 | Chicken bouillon cubes | |
| 1/2 | t | Garlic powder |
| 1 | 10 oz pk frozen peas | |
| 1/4 | c | Cooking oil |
INSTRUCTIONS
Spread cooked rice on a greased 15x10" baking pan. Bake at 325~ for 2 hours or until fried 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. 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. Source: Taste of Home. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: <1mg
Sodium: 1277mg
Potassium: 182.2mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: 4.8g