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Sizzling Rice Soup Recipe


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      Sizzling Rice Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10-12
Preptime   3 hours 45 minutes

1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
4 chicken bouillon cubes
1/2 teaspoon garlic powder
1 package (10 ounces) frozen peas 1
/4 cup canola oil

Cook rice according to package directions. Spread on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325 for 2 hours or until dried 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. Bring to a boil. Reduce heat; 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. Yield- 10-12 servings (3 quarts). Nutritional Facts 1 serving (1 cup) equals 191 calories, 7 g fat (1 g saturated fat), 21 mg cholesterol, 1,043 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.

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