Viewing post #128419 by patrob
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| SANTA FE WILD RICE SOUP Ingredients 1/3 c onion, diced 1/3 c carrots, diced 2 c frozen or fresh corn kernels 42 oz chicken broth or bouillon, divided 2 c cooked California wild rice *See NOTE at end. 4 oz can chopped green chilies 1 tsp chili powder 1 tsp cumin (I omit and use a little more chili powder because we don't care for the taste of cumin.) 1/2 tsp dried oregano, crumbled 1/8 tsp cayenne pepper (or to taste) 1 TBSP fresh cilantro leaves, coarsely chopped Fresh Tomato Salsa Instructions In large saucepan over medium heat, combine onion, carrots, corn and 14 oz broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until onion is tender. Stir in remaining broth, California wild rice, green chilies, chili powder, cumin, oregano and cayenne. Simmer, uncovered, about 5 minutes until heated through. Sprinkle with cilantro. Ladle into bowls. Top each bowl with heaping tablespoon of Fresh Tomato Salsa. Fresh Tomato Salsa 2 med medium tomatoes, seeded and diced 1/3 c green onion, chopped 1/4 c cilantro leaves, chopped 1 tsp lime juice or red wine vinegar salt to taste In a medium bowl, combine all ingredients. Taste to adjust seasonings. 4 servings. Source: California Wild Rice Advisory Board *NOTE: This would be good with some chopped cooked chicken or pork added too. |
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