CHICKEN SOUP WITH BROWN RICE-MILLET NOODLES
Made from brown rice and a small amount of whole-grain millet (a protein-rich grain), these spirals are suitable for a gluten-free diet. The nurturing soup benefits from the sweetness of parsnips and carrots and the aroma of cloves.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 15
Steps:
- Make a bouquet garni: Put the parsley sprigs, bay leaves, cloves, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine.
- Put bouquet garni, chicken, onion, celery, garlic, and stock into a large stockpot. Bring to a boil. Reduce heat; cover, and simmer 15 minutes. Using tongs, transfer chicken to a large bowl; let cool slightly. Remove meat from bones, and cut into small pieces; set aside.
- Add parsnips to pot, and cook until slightly softened, about 10 minutes. Stir in 5 cups water and the salt. Bring to a boil. Stir in carrots, pasta, and reserved chicken. Cook until carrots are tender and pasta is al dente, 7 to 10 minutes. Discard bouquet garni. Ladle soup into 6 bowls, dividing evenly. Sprinkle each with chopped parsley and scallion, dividing evenly; season with pepper.
Nutrition Facts : Calories 225 g, Cholesterol 57 g, Fiber 5 g, Protein 23 g, SaturatedFat 1 g, Sodium 603 g
PUFFED MILLET AND BROWN RICE TREATS
The nutty flavor and varied textures of chewy puffed millet, crunchy brown rice and a touch of honey come together with a little marshmallow for a more complex version of your standard rice cereal treat.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 15 treats
Number Of Ingredients 7
Steps:
- Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
- Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.
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