Recipes Included On This Page Wild Rice - Carrot Soup Wild Rice and Risoni Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Wild Rice - Carrot Soup Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces chicken broth -- (1 can) 2 1/2 cups sliced carrots 1/2 cup chopped onion 1 bay leaf 1/8 teaspoon pepper 1/8 teaspoon ground cloves -- (optional) 1 1/2 cups water 1/2 cup sour cream 1 cup cooked wild rice or long grain rice 1 tablespoon snipped fresh parsley or cilantro -- (for garnish) In soup pot combine broth, carrots, onion, bay leaf, pepper, and if desired, cloves. Bring to boil, reduce heat. Simmer, covered for 15 to 20 minutes or till carrots are tender. Remove bay leaf. In blender or food processor place carrot mixture, half at a time. cover and blend or process until smooth. Return mixture to pot. Add water. Bring just to boiling. Stir a small amount of liquid into sour cream. Return to pot along with the rice. Heat through, but do not boil. Sprinkle with parsley or cilantro. Contributed to the FareShare Gazette by Genevieve; 24 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 3g Fat (37.9% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Wild Rice and Risoni Recipe By :AWW Dinner Party Cookbook No.3 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 170 grams wild rice -- (1 cup) 1/2 cup risoni pasta 20 grams butter 150 grams chopped onion -- (1 medium) 1 garlic clove -- crushed 2 tablespoons honey 1 teaspoon light soy sauce 2 teaspoons lemon juice 2 tablespoons chopped fresh parsley Bring large pan of water to boil, add rice uncovered for 25 minutes, drain. Bring another large pan of water to boil, add risoni boil uncovered about 10 minutes or until risoni is tender drain. Heat butter in pan, add onion and garlic, cook, strirring until onion is soft. Add rice, risoni, honey, sauce, juice and parsley, stir until heated through. Recipe not suitable to freeze or microwave, but wild rice and risoni can be cooked a day ahead. Source : AWW Dinner Party Cookbook No.3 Contributed to the FareShare Gazette by Leanne; 21 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 3g Fat (16.8% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 65mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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