Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Long grain rice; cook |
| 8 cups | Chicken broth |
| 2 cups | Cooked chicken; cube |
| 2 cups | Fresh mushrooms; slice |
| ¼ cup | Green onions; chop |
| 1 | 8 oz can bamboo shoots; drain |
| 1 | 8 oz can water chestnuts; drain |
| 4 | Chicken bouillon cubes |
| ½ teaspoon | Garlic powder |
| 1 | 10 oz pk frozen peas |
| ¼ cup | Cooking oil |
WALDINE VAN GEFFEN VGHC42A
Spread cooked rice on a greased 15x10" baking pan. Bake at 325~ for 2 hours or until fried 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. 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. Source: Taste of Home.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
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