|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. butter 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped onion 1/3 cup uncooked long grain rice 1/3 cup barley 3 1/2 cups chicken broth 1/2 tsp. dried thyme 2 cups chopped, cooked turkey 10 ounce package frozen, thawed corn kernels 1/2 cup half and half 1/2 tsp. salt 1/2 tsp. pepper
Directions
Melt butter in a large saucepan over medium heat. Add carrot, celery and onion. Cook about 10 minutes, stirring occasionally, until vegetables are softened. Add rice and barley and cook, stirring, 2 minutes. Add broth and thyme and bring to a boil. Reduce heat and simmer 20 to 25 minutes, stirring occasionally, until rice and barley are tender. Stir in turkey and corn kernels. Cook 5 minutes until heated through. Stir in half and half and simmer 1 minute. Stir in salt and pepper and serve.
Serves 4 to 6.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|