| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups | 8 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Onion, finely chopped | |
| 2 | Carrots, diced | |
| 2 | qt | Turkey stock |
| 1/2 | c | Wild rice, uncooked |
| 1/2 | c | Dried sweet corn |
| 1 | T | Lemon juice |
| 3 | T | Fresh cilantro, chopped |
INSTRUCTIONS
In a large pot heat the oil over moderate heat. Add the chopped onion and the carrots and saute, stirring, until the onion just begins to turn golden. Add the turkey stock, the wild rice, and the dried corn. Bring to the simmer, then cook, uncovered, over low heat for 1 1/2 to 2 hours until the rice and the corn are tender. Stir in the lemon juice and the chopped cilantro. Serve very hot. Source: "Blue Corn and Chocolate" by Elisabeth Rozin Posted to MM-Recipes Digest V3 #319 Date: Thu, 21 Nov 1996 11:38:28 +0000 From: Linda Place <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 41.1mg
Potassium: 130.3mg
Carbohydrates: 7.5g
Fiber: 1.3g
Sugar: 2g
Protein: 1.1g