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Asian Wild Rice Soup

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By Betty Crocker Kitchens
Updated Feb 10, 2014
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Add something flavorful to your family’s Asian cuisine night. Serve wild rice and vegetables soup – a spicy dinner!

Asian Wild Rice Soup

  • Prep Time 5 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1/2 cup uncooked wild rice
  • 3 cups water
  • 1 small red bell pepper, chopped (1/2 cup)
  • 1 can (14 1/2 ounces) ready-to-serve vegetable broth
  • 1 1/2 cups sliced mushrooms (4 ounces)
  • 1 1/2 cups 1/2-inch pieces Chinese pea pods
  • 3 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • Chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
  • Step 
    2
    Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
  • Step 
    3
    Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.

Nutrition

120 Calories
1g Total Fat
6g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
1210mg
Total Carbohydrate
25g
Dietary Fiber
3g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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