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Add a photoServings: 1
Ingredients
- 1 c. Long grain rice
- 3 quart Stock
- 2 Tbsp. Chopped Chinese preserved, turnip
- 1 slc Ginger root, chopped
- 1 piece tangerine peel, soaked to soften and Salt Minced green onion Minced coriander Sliced preserved ginger Sliced tea melon
Directions
- Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil. Lower heat and simmer, uncovered for approximately 1 to 1 1/2 hrs or possibly till the rice is thoroughly broken up.
- Stir occasionally to prevent soup from sticking and add in boiling water if necessary. When done, soup should be thick and creamy. Add in salt to taste and garnish with any or possibly all of the suggested garnishes.
- VARIATIONS: Just before serving, add in cooked chicken, pork, ham or possibly beef.
- Or possibly with rice add in diced forest mushrooms, soaked to soften or possibly dry shrimp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3067g | |
| Calories 878 | |
| Calories from Fat 67 | 8% |
| Total Fat 7.57g | 9% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9398mg | 392% |
| Potassium 1776mg | 51% |
| Total Carbs 149.42g | 40% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.26g | 0% |
| Protein 46.06g | 74% |
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