Just made your chicken and wild
rice soup last night!
red lentil and brown
rice soup last weekend.
Not exact matches
I made a
soup from them
last year, with wild
rice, but that puree looks like a good thing to try.
Just made the pumpkin
soup with brown
rice last night.
I used a short - grain
rice that I had also used to make risotto (which came out perfect), I used 2 % milk with a splash of half - and - half this time, and I think whole milk
last time, I followed the directions, the
rice was cooked (and somehwat mushy) by the end of 30 - 40 minutes, and... milk -
rice soup.
I made this the
last time you posted it (sans almond extract), and I made it this time, and both times I ended up with milk -
rice soup, not
rice pudding.
Lunch was while we were at a gas station after Warsaw —
last puree
soup, some
rice cakes, yogurt with apple - mango sauce and carrots.
Lunch was at another gas station — zucchini - potato puree
soup, red bell pepper, carrots, soy yogurt with apple and mango sauce,
rice cakes, dark chocolate and the
last half of a bun.
We had lunch sometime after crossing the Italian / Swiss border — vegetable - quinoa puree
soup,
rice cakes with applesauce and the
last jar of chickpeas.
The miso tahini
soup we had for lunch as we prepped for the Remodelista Holiday Market
last weekend - it was simple, hearty, and restorative with brown
rice, winter squash, and a creamy miso - tahini broth.
Take advantage of fresh summer veggies with cold veggie
soup, or turn
last night's leftovers into classic chicken
soup with
rice.
The
last of a batch of this red lentil and brown
rice soup is for dinner, and whole wheat chocolate chip cookies for -LSB-...]
Soups are all the rage in the
last couple of weeks (this one is my favourite yet) and also big bowls of
rice and quinoa with all the trimmings.
I hadn't made zucchini bread in a while and
last week I bought some zucchinis for a chicken and
rice soup recipe.