Food recipes
Brown Rice Soup With Asparagus Recipe
Brown Rice Soup With Asparagus Recipe Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt asparagus, raw celery, raw onions, raw carrots, raw spices, thyme, dried soup, chicken broth or boui...
Brown Rice Soup With Asparagus Recipe
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
celery, raw
onions, raw
carrots, raw
spices, thyme, dried
soup, chicken broth or bouillon, dry
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
soy sauce made from soy (tamari)
parsley, fresh
Directions:
1.
Combine rice with 1 1/3 c. water in medium saucepan.
Bring to boil, reduce heat and simmer till rice is tender and water is absorbed, 45 min.
2.
Meanwhile, trim woody ends off asparagus; throw away ends.
Bring large pot of water to boil.
Add in asparagus and cook till tender-crisp, 2 min.
Drain and rinse under cool water.
Cut into 1-inch pcs, reserving 1/4 c. tips for garnish.
Set asparagus aside.
3.
Coat bottom of large pot or possibly Dutch oven with vegetable cooking spray.
Add in celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, till tender, 10 min.
Add in broth and rice; bring to boil and simmer 10 min.
4.
Transfer to blender in small batches and carefully blend till smooth.
Return soup to pot.
Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer.
Ladle into bowls and garnish with reserved asparagus tips and parsely springs.
Makes 7 c..
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
celery, raw
onions, raw
carrots, raw
spices, thyme, dried
soup, chicken broth or bouillon, dry
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
soy sauce made from soy (tamari)
parsley, fresh
Directions:
1.
Combine rice with 1 1/3 c. water in medium saucepan.
Bring to boil, reduce heat and simmer till rice is tender and water is absorbed, 45 min.
2.
Meanwhile, trim woody ends off asparagus; throw away ends.
Bring large pot of water to boil.
Add in asparagus and cook till tender-crisp, 2 min.
Drain and rinse under cool water.
Cut into 1-inch pcs, reserving 1/4 c. tips for garnish.
Set asparagus aside.
3.
Coat bottom of large pot or possibly Dutch oven with vegetable cooking spray.
Add in celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, till tender, 10 min.
Add in broth and rice; bring to boil and simmer 10 min.
4.
Transfer to blender in small batches and carefully blend till smooth.
Return soup to pot.
Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer.
Ladle into bowls and garnish with reserved asparagus tips and parsely springs.
Makes 7 c..