| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2/3 Tasse | Wild rice |
| 4 1/4 Tasse | chicken broth |
| 1 Prise | black pepper |
| 1 1/2 Tasse | Shiitake mushrooms; sliced, or regular fresh mushrooms |
| 1/2 Tasse | Shallots; or onions, chopped |
| 2 Esslöffel | butter or margarine |
| 1 1/2 Tasse | Cooked chicken; or turkey |
| 1/2 Tasse | Fresh parsley; snipped |
|
Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through.
Recipe
|
|
Anmerkungen zum Rezept:
|
