| 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 |
ts |
Garlic powder |
| 1 |
|
10 oz pk frozen peas |
| 1/4 |
c |
Cooking oil |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
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.
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