| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Carrots; diced |
| 2 |
qt |
Turkey stock |
| 1/2 |
c |
Wild rice; uncooked |
| 1/2 |
c |
Dried sweet corn |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Fresh cilantro; chopped |
INSTRUCTIONS
1. 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.
2. 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.
3. 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>
A Message from our Provider:
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