Dee's Native American Soup With Wild Rice & Mushrooms
Recipe: #19184
May 20, 2015
Categories: Chicken, Rice, Native American, Pressure Cooker, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, more
"This is my combo for healthy eating, the Indians used squirrel or doves and probably no potatoes but it gives a creamy texture and they did start here on this hemisphere lol, I used a pressure cooker and its just some fast cooking and it doesnt take 2 hours if you do, just adjust your cooking time"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (381.4 g)
- Calories 188.9
- Total Fat - 10.6 g
- Saturated Fat - 3.5 g
- Cholesterol - 116.2 mg
- Sodium - 1224.6 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.5 g
- Sugars - 0.9 g
- Protein - 15.7 g
- Calcium - 29.6 mg
- Iron - 1.7 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute onions and garlic.
Step 2
Add carrots, chicken and spices; cook until chicken is falling off bone, 1 hour
Step 3
Debone the chicken.
Step 4
Add rice, mushrooms, potatoes, chives and parsley. Cook until rice is done, 45 minutes more. Add more water as needed.
Tips
No special items needed.
0 Reviews
You'll Also Love
