Oriental vegetable rice soup

Yield: 6 servings

Measure 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



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

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