Ingredients:
1 liter of chicken broth
1 ½ cups rice
½ kg mushrooms, cut into strips
½ stick butter
2 celery stalks, chopped
1 onion, chopped
1 tsp ground ginger
Salt and pepper
Preparing:
Cook rice with chicken broth, salt and ginger.
Fry the onion in butter.
Add the celery and when soft add the mushrooms.
Season it with salt and pepper.
Add the rice, stir and serve.
Ingredients:
3 cups chicken broth
1 cup unsweetened applesauce
½ cup heavy whipping cream, whipped
20 ounces frozen cooked winter squash, thawed
3 tablespoons sugar
1 teaspoon ground ginger
½ teaspoon salt
Preparing:
Simmer broth and squash in a large saucepan.
Add the applesauce, ginger, salt and sugar and bring to a boil.
Reduce heat to low and stir in cream.
Cook for 30 minutes, stirring occasionally.
*Yield: 6 servings
Ingredients:
2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped
Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper
Preparing:
Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.
