Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Sizzling Rice Soup

Saturday, October 17, 2009

{soups-salads-and-salad-dressings} Sizzling Rice Soup

Sizzling Rice Soup

Makes 4 to 6 servings

2/3 cup brown rice, washed and drained
Peanut, grapeseed or vegetable oil
41/2 cups defatted chicken broth, or more as needed
1 stalk celery, thinly sliced on the diagonal
1 small onion, thinly sliced
1/4 cup sliced water chestnuts
1 cup sliced fresh mushrooms
1 cup snow peas (or shelled fresh or frozen peas)
1 cup diced cooked chicken (optional)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon dark (roasted) sesame oil
Salt to taste

1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add the rice.
Cover pan, reduce heat, and simmer for 20 minutes. Remove pan from heat and
let stand, covered, for 30 minutes. Then pat rice out evenly about 1/2
inch thick on a lightly oiled baking sheet. Place in a 300-degree oven
until
surface of rice feels dry to the touch, about 1 to 11/2 hours. Break
into bite-sized pieces and set aside.
2. Bring the 41/2 cups chicken broth to a boil in a large saucepan. Add
the celery, onion, water chestnuts and mushrooms. Cover and simmer
gently for 5
minutes.
3. Meanwhile, pour oil into a deep, heavy skillet to a depth of 1 inch.
Heat the oil to 375 degrees as measured on a frying thermometer. Fry
pieces of
dried cooked rice, about half at a time, until golden brown, about 30
seconds to 1 minute. Remove with a slotted spoon and drain on paper towels;
keep warm in a 300-degree oven.
4. If using snow peas, remove ends and strings. Add peas and cooked
chicken to the soup, along with more broth if a thinner soup is desired.
Simmer,
uncovered, just until chicken is heated through, about 3 to 5 minutes.
5. Stir in the soy sauce, sherry and sesame oil. Season with salt.
6. Ladle hot soup into prewarmed bowls. Add 2 or 3 pieces of hot fried
rice to each bowl.

Per serving (based on 6 servings): 154 calories, 4 grams protein, 23 grams
carbohydrates, 2 grams sugar, 5 grams fat, no cholesterol, 930 milligrams
sodium, 2 grams fiber.

3 WW Points

Source : The All_Around_Cooking Mailer on Yahoogroups