Wild rice and cabbage soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | « cups vegetable stock |
| « cup wild rice | ||
| « tsp. caraway seeds | ||
| ¬ tsp. fennel seeds | ||
| « tsp. freshly ground black pepper | ||
| « head cabbage, chopped | ||
| « tsp. salt | ||
| 1 | each | Bring 1« cups of the stock to boil in a saucepan over medium-high |
Directions
heat. Add the wild rice, caraway seeds, fennel seeds, and pepper. Mix well and bring back to a boil. Reduce heat to low and cook, covered until the rice kernels burst and are tender, about 45 minutes. 2.
Combine the remaining 2 cups of stock, cabbage, and salt in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 10 minutes. Add the cooked rice and mix well. Makes 4 cups From the book: "Cook It Light" by Jeanne Jones AR/95
Submitted By APRIL ROCHE On 01-03-95
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