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Wild Rice Oriental Soup
 
11/2
Cups cooked Wild Rice.
24
Fresh small pea pods.
8
Cups chicken stock
seasoned to taste.
18
Carrot curls* or ¼-inch diagonal carrot slices.
1
Whole chicken breast, deboned.
 2
Teaspoons gingerjuice,
(pressfresh ginger piecesthrough the garlic press)
Poach the chicken breast in the stock, remove chicken breast and cool. Cut into julienne strips. Poach pea pods in chicken stock until just tender, about 6 minutes; remove from stock.
Poach carrot curls in stock about 1 minute (do not overcook). Remove from stock and let cool; remove picks, being careful to maintain "curls."
Strain chicken stock through cheese cloth until it is clear. Add ginger juice to stock and adjust seasonings to taste. Reheat stock to serving temperature.
Meanwhile, arrange wild rice and chicken strips in the bottoms of 6 bowls. Place 6 poached pea pods in each bowl and divide the stock between bowls, pouring slowly into the sides of bowls. Arrange 3 carrot curls in the center of each serving and serve immediately. Serves 6, as a first course soup or a light entree.
*TO MAKE CARROT CURLS: Large, thick carrots are best for these. Scrape carrots. With a vegetable parer, cut wide, thin slice down the length of carrot. Roll the slice around index finger, fasten with a toothpick.


Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612  Fx (530) 695-1039 info@gwrice.com