Sizzling Rice Soup

Sizzling Rice Soup
Sizzling Rice Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c. uncooked long grain rice

  • 8

    c. chicken broth

  • 2

    c.cubed cooked chicken

  • 2

    c. sliced fresh mushrooms

  • 1/4

    c. chopped green onions

  • 1

    (8oz) can bamboo shoots, drained

  • 1

    (8oz) can sliced water chestnuts, drained

  • 4

    chicken bouillon cubes

  • 1/2

    tsp. garlic powder

  • 1

    (10 oz) package frozen peas

  • 1/4

    c. cooking oil

Directions

Cook rice according to package directions. Spread on a greased 15-in.x10-in.x1-in. baking pan. Bake at 325 degrees for 2 hours or until dried and browned, stirring occassionally; 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 pan. 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. Yeild: 10-12 servings

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