Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, October 10, 2012

Thai Turkey Wild Rice Soup

What cook doesn't love a happy accident? I know I do. That's what happened today. I was all set to make Italian wedding soup tonight, but didn't have enough parm cheese and no orzo. This soup may be one of my best and it's only because I had to improvise.


2 cloves garlic, smashed, divided into 2 portions
1 large onion, chopped, divided into 2 equal portions
handful fresh basil
handful fresh parsley
2 sliced whole wheat bread, torn
1 egg, beaten
1 pkg ground turkey
2 tsp xtra virgin olive oil, plus 2 more tsp

2 stalks celery, chopped
3 carrots, peeled and chopped
1 bunch bok choy, chopped (try to get a smaller one, more tender)
handful fresh organic spinach
2 32 oz containers college Inn light and fat free broth
1-2 tsp sirachha hot chili sauce (or fresh hot peppers chopped)
(I actually used crushed hot peppers I had in the freezer, it was a good garden yr for them)
3/4 cup wild/brown rice mix. (see pic for the kind I used)
1/2 inch pc of fresh ginger, grated
10-12 grinds of Rachel Ray's 24/7 Everyday Seasoning. (I love this stuff, if you don't have it use salt.pepper and a spice you like)

In mini chopper or food processor, combine 1/2 garlic, 1/2 onion, basil, parsley, bread. Mix. Add in turkey and egg, mix until thoroughly combined. Make mini meatballs about the size of a walnut. In a skillet heat 2 tsp xtra virgin olive oil until hot and add meatballs. Saute until brown on both sides, about 3-4 min.  In Dutch Oven or soup pot add 2 tsp olive oil. When hot add onion, garlic, celery and carrot. Saute until soft, 3-4 min. Add sliced bok choy, 2 min more. Add rice, spinach, ginger and meat balls and cover with the chicken broth. Stir in siraccha and add Seasoning. Bring to a boil and turn down to simmer for 40-45 min until rice is cooked.

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