* Exported from MasterCook *
China Moon Wild [Rice] Soup
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice
Roasted Szechwan Pepper-Salt -- page 5
4 cups water -- or unseasoned stock
8 cups China Moon Infusion -- page 8, or unsalted chik'n-flavored stock
kosher salt
Soup Trimmings:
1 small fennel bulb -- or medium, halved lengthwise, cored, and sliced paper-thin
2 small inner ribs celery -- sliced on the diagonal into paper-thin commas
5 fresh shiitake mushroom caps -- to 6, sliced paper-thin
1/2 cup finely shredded carrot
1/4 cup thinly sliced scallions -- green & white rings
1 Tablespoon chopped Chinese chives
To garnish: -- enoki mushrooms and chive blossoms, if available
Rinse the wild rice under cool water; drain.
Combine the rice, 1/2 teaspoon pepper-salt, and 4 cups water or unseasoned
stock in a saucepan. Bring to a simmer over moderate heat and cook,
uncovered, until the rice grains are tender and only half are split, 30 to
40 minutes.
Heat the infusion over moderate heat in a non-aluminum pot. Season the
infusion with enough kosher salt to bring out the flavor of the garlic and
then enough pepper-salt to tingle your tongue. Don't be shy; the trimmings
are largely unseasoned and mild.
Divide the wild rice, fennel, and celery among heated soup bowls. Ladle
the steaming infusion into the bowls and top each with the shiitake
slices, shredded carrot, scallion rings, chives, enoki mushrooms, and
chive blossoms. Serve immediately.
Serves 4 to 5 large bowls, 6 to 8 in small bowls
AuthorNote: This is a light soup made distinctive by the flavors of wild
rice and wild mushrooms. It is a pretty mix of browns and greens, studded
with glimmers of white. If the suggested ingredients are not available to
improvise. It's hard to get too wild with such a simple soup.
WILD RICE: Wild rice is, to me, a fascinating ingredient, a bit of
primitive nature to put into our bowls. Like most wild things, its flavor
differs enormously depending on locale. I favor Mendocino wild rice, grown
by wild food folks on California's northern coast. Its flavors is
exceptionally light and clean, and the grain plumps nicely.
Depending on mood and recipe, I cook wild rice in water, vegetable or
chicken stock, or China Moon Infusion. Choose whatever suits you here.
China Moon Roasted Szechwan Pepper-Salt
1/4 cup Szechwan peppercorns -- any thorns or twigs
removed
1/2 cup kosher salt
Combine the peppercorns and salt in a heavy skillet and toast over
moderate heat, stirring, until the salt turns off-white, about 5
minutes.Adjust the heat so the peppercorns do not burn, but expect them to
smoke.
Remove the hot mixture to a food processor and process for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture in a spice
grinder. Sieve it to remove the peppercorn husks. Store the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)
Cuisine:
"Chinese"
Source:
"China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 274 Calories; 1g Fat (3.0% calories
from fat); 21g Protein; 50g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 2607mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 58487 0 0 0 902519 903386 926083 0 20210 0
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