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Ingredients: 2 Tablespoon(s) Margarine or Butter 2 medium Stalks Celery, sliced 1 medium Carrot, coarsely shredded 1 medium Onion, chopped 1 small Green Bell Pepper, chopped 3 Tablespoon(s) All-Purpose Flour 1/4 Teaspoon(s) Pepper 1 1/2 Cup(s) Cooked Wild Rice 1 Cup(s) Water 1 Can(s) Condensed Chicken Broth 1 Cup(s) Half-and-Half 1/3 Cup(s) Toasted, Slivered Almonds 1/4 Cup(s) Chopped Fresh Parsley Directions: Melt margarine in 3 quart saucepan over medium-high heat. Cook celery, carrot, onion, and bell pepper in margarine about 4 minutes, stirring occasionally until tender. Stir in flour and pepper. Stir in wild rice, water, and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Stir in half-and-half, almonds, and parsley. Heat until just hot (do not boil).
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Add Peppers stuffed with tofu & rice All measurements are approximate! If making your own mixed veg I suggest carrot, potato, corn, and peas. Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender. Saute onion, celery and mushrooms in lots Lotus rice wash rice and lotus seeds and place in a pressure cooker. Add water and soak for 3 to 5 hours, until softened. Add salt and secure lid. On medium-high heat, bring pressure up to 15 pounds. Lower heat and place a flame deflector or heat di Brown-rice soup with asparagus 1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes. 2. Meanwhile, trim woody ends off asparagus, discard ends. Bring large pot of water to boil. Add aspar Hot & sour chicken soup * Chicken breasts should be skinned and boned. ~--------------------------------------------------------------------- ~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven