Bickery
07-17-2008, 04:06 PM
I kind of adapted it from a recipe I found that called for mung beans and rice. Mostly just the spices, I guess.
Make chicken broth with chicken -- thighs are always my favorite for making soups but I had breasts and they work too.
I added onions, garlic, carrots, zucchini, and celery.
I thought for a long time -- do I want cajun, mexican, italian, or scarborough seasonings? Or hey, I have this great "detoxifying foods" recipe that I've been meaning to try with mung beans and rice. So rather than start over, I just added those spices:
1 t each of tumeric, cumin, fennel, and corriander.
I added a little cornstarch to thicken it and threw a handful of brown basmati rice into my bowl (already prepared and didn't want it to get soggy in the pot).
Yummmmmmmm!
Make chicken broth with chicken -- thighs are always my favorite for making soups but I had breasts and they work too.
I added onions, garlic, carrots, zucchini, and celery.
I thought for a long time -- do I want cajun, mexican, italian, or scarborough seasonings? Or hey, I have this great "detoxifying foods" recipe that I've been meaning to try with mung beans and rice. So rather than start over, I just added those spices:
1 t each of tumeric, cumin, fennel, and corriander.
I added a little cornstarch to thicken it and threw a handful of brown basmati rice into my bowl (already prepared and didn't want it to get soggy in the pot).
Yummmmmmmm!