Oriental Wild Rice Soup

 

1/2

cup uncooked wild rice

3

cups water

1

small red bell pepper, chopped (1/2 cup)

1

can (14 1/2 ounces) ready-to-serve vegetable broth

1 1/2

cups sliced mushrooms (4 ounces)

1 1/2

cups 1/2-inch pieces Chinese pea pods

3

tablespoons soy sauce

1/4

teaspoon garlic powder

1/4

teaspoon ground ginger

Chopped fresh cilantro, if desired

• 1 Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
• 2 Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
• 3 Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.