— —–WALDINE VAN GEFFEN VGHC42A—————- 1 c Long grain rice — cook
8 c Chicken broth
2 c Cooked chicken — cube
2 c Fresh mushrooms — slice
1/4 c Green onions — chop
1 8 oz Can bamboo shoots — drain
1 8 oz Can water chestnuts — drain
4 Chicken bouillon cubes
1/2 t Garlic powder
1 10 oz Pk frozen peas
1/4 c Cooking oil
Spread cooked rice on a greased 15×10″ baking pan. Bake at 325~ for 2 hours or until fried and browned, stirring occasionally; set aside. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Cover and simmer for 1 hour. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle. Source: Taste of Home.