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You are viewing a single post made by patrob in the thread called Vegetable, Pasta, and Rice Soups.
Mar 17, 2010 11:25 AM CST
Name: Patricia
Central TX 7b/8a

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

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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