Yield: 4 Servings
Measure | Ingredient |
---|---|
4 cups | Beef broth |
½ cup | Chile leaves; chiffonaded |
\N \N | Parsley; several fresh sprigs, chopped, optional |
½ cup | Cooked rice |
4 \N | Green onions; chopped |
[Green onions = spring onions, scallions, sometimes called "shallots" in Louisiana.]
Bring beef broth to a boil. Add chopped chile leaf and parsley stems.
Simmer 10 minutes. Add chile leaves and parsley; simmer 3-5 minutes. Add cooked rice and chopped white parts of the onions. Simmer one minute. Serve and sprinkle the bowls with the chopped green part of the onions.
I recommend against adding other vegetables, herbs or spices or the delicate flavour of the chile leaves will be overpowered.
Jim Weller
Posted to CHILE-HEADS DIGEST by Jim.Weller@... (Jim Weller) on 98