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Fragrant Brown Rice and Mushroom Soup
3/4 cup long-grain brown rice
6 ounces mushrooms (about 2 cups) -- finely chopped
1 medium onion -- finely chopped
1 large stalk celery -- finely chopped
1 teaspoon ground mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon ground clove
6 cups beef bouillon or stock
1/3 cup chopped fresh cilantro leaves
1/4 cup nonfat plain yogurt
3 tablespoons finely chopped green onions -- including tops
Combine all ingredients, except cilantro leaves, yogurt, and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW 5 to 6 hours or until rice is tender. Stir in chopped cilantro. Ladle into soup bowls and garnish each serving with a dollop of yogurt and chopped green onion.
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