Oriental vegetable rice soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 6 servings | ||
| 1 | tablespoon | Vegetable oil |
| 2 | eaches | Carrots, thinly sliced on the diagonal |
| 1 | cup | Snow peas, ends trimmed and then halved |
| 2 | eaches | Cloves garlic, minced |
| 1 | teaspoon | Ground ginger |
| ¼ | teaspoon | Hot pepper flakes |
| 4 | cups | Chicken stock |
| 1 | each | 28oz can tomatoes, diced |
| ¼ | cup | Soy sauce (or to taste) |
| ⅔ | cup | Minute rice (or cooked, cooled regular rice) |
| 1 | each | Tbps sesame seeds |
Directions
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
Cook carrots, snow peas and garlic until softened. Stir in the ginger and the red pepper flakes and continue to cook for about 1 minute. Stir in the stock, tomatoes and soy sauce and then bring to boil. Stir in cooked rice (or minute rice if using) Bring back to boil, turn heat off and allow to sit with lid on for a few minutes.
Serve immediately. Garnish with sesame seeds. Origin: Uncle Ben's Rice pamphlet. Shared by: Sharon Stevens, Sept/95.
Submitted By SHARON STEVENS On 10-14-95