Wild Rice and Pork Soup
Recipe courtesy of National Pork Board
This hearty soup is easy to put together just before serving. Serve with buttered rye bread, celery and carrot sticks and fresh fruit.
| * 2 boneless pork chops,
cut into 1/2-inch cubes * 1 teaspoon oil 1/2 cup chopped onion * 2 teaspoons ground cumin * 1/4 teaspoon garlic powder * 1 cup cooked wild rice * 1 15 1/2-ounce can great Northern beans, drained * 1 15 1/2-ounce can chick peas, drained * 1 4-ounce can diced green chilies, drained * 1/8 teaspoon hot pepper sauce * 1 14 1/2-ounce can chicken broth * Chopped parsley |
In 4-quart saucepan sauté
onions and pork in oil over medium-high heat until onions are soft and
pork lightly browned, about 5 minutes. Stir in all remaining
ingredients except parsley; bring to a boil, lower heat and simmer 20
minutes. Serve garnished with parsley. To make one cup cooked wild rice, bring to a boil 1 1/3 cups water (or broth) with 1/3 cup wild rice; cover, lower heat and simmer for 35-45 minutes. Refrigerate until using. Serves 6 Wine suggestion: Serve with a soft red like Merlot. |
Wild Rice
Pork