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Post by braided-rug on Jul 28, 2006 11:26:38 GMT 10
Wild rice, barley, corn and mushroom soup POINTS® value | 2.43 Servings | 6 Preparation Time | 15 min Cooking Time | 45 min Level of Difficulty | Easy soups | This delicious whole grain soup is really nutritious and delicious. Ingredients 1/4 cup raw pearl barley 150 g Sun Rice Uncooked Wild Blend Entertainer Rice, (or blended wild and brown rice) 2 tsp Always Fresh Pure Olive Oil 1 whole fresh carrot, peeled, coarsely grated 1 clove garlic, crushed 400 g mushroom, finely sliced 5 whole stock cube, dissolved in 5 1/2 cups (1.1 litres) hot water 1 cup canned corn kernels, rinsed, drained 1 tbs fresh sage, chopped Instructions Bring 4 cups (1 litre) water to the boil in a medium saucepan over high heat. Add barley and rice. Reduce heat to low and simmer, covered for approximately 25-30 minutes or until grains are tender. Drain, rinse and set aside. Meanwhile, heat oil in a large saucepan over medium heat. Add carrots and garlic and cook, stirring for 5 minutes. Add mushrooms and cook for 5 minutes or until tender. Add cooked barley, rice, stock, corn and sage. Bring to the boil. Reduce heat to low. Simmer for 10 minutes uncovered or until soup is heated. Ladle soup amongst bowls and serve immediately. From: www.weightwatchers.com.au/food/rcp/index.aspx?recipeid=5201
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