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Lemon Vegetable Rice Soup
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Lemon Vegetable Rice Soup
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Lemon Vegetable Rice Soup
Created by: Chef Dale Mackay
Ingredients
| ¼ | cup vegetable oil | |
| 1 | cup onions, small dice | |
| ½ | cup carrots, small dice | |
| ½ | cup celery, small dice | |
| ½ | cup corn kernels | |
| ½ | tbsp garlic, minced | |
| ½ | tbsp ginger, minced | |
| ½ | cup CO-OP GOLD Long Grain Brown Rice, soaked and strained | |
| ½ | tsp fennel seed, ground | |
| ½ | tsp chili flakes | |
| 3½ | tbsp KNORR Concentrated Vegetable Bouillon | |
| 2 | L water | |
| 2 | tbsp lemon juice | |
| ½ | tsp lemon zest | |
| ½ | tsp salt | |
| 1 | tbsp fresh parsley, chopped | |
| 1 | tsp sesame oil | |
| Optional | ||
| ½ | ½ cup cooked boneless, skinless chicken breast, small dice | |
Directions
Prep time: 10 minutes
Total time: 45 minutes
Makes 2 L
- Heat a stock pot on medium heat. Add oil, onion, carrot, celery and corn and cook for 3 minutes.
- Next, add garlic and ginger and cook for another 2 minutes before adding your presoaked brown rice, fennel and chili flakes.
- Cook for another 2 minutes, then add the vegetable bouillon, water, lemon juice, lemon zest, salt and chicken (if using).
- Simmer for 30 minutes or until rice is cooked. Add parsley and sesame oil to finish.
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