Green Chili Recipe of the Week -12/7/09 - Anita's Simple Spaghetti Squash/title> <meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1"> <title>Green Chile Recipe of the Week - 7/5/10

This originated as a way to use leftover brown
rice and buttermilk. It has a well-rounded,
not quite hearty (between light & hearty)
personality. This is low-fat and nutritious. I
wouldn't call this distinctive enough to serve
for company, but I would make a pot of it to
have for lunch for several days. Then I'd
probably keep throwing in various vegetables
each day to get variations. Grated cheese on
top would be good.

I used a medium hot chile (Big Jims), but I think
any greenchile would work fine - just adjust how
much chile you use to fit your taste.

Spicy Garden Soup

Ingredients:

1 cup chopped carrots
1 cup chopped red bell pepper
1 cup cooked brown rice
1 14 oz can beef broth
1 clove garlic, pressed or minced
1/8 to 1/4 cup diced green chiles
1/4 tsp pepper
1/4 tsp cardomom
salt to taste
1 cup buttermilk
optional: 1/2 cup chopped cilantro or parsley

Preparation:

1. Put the carrots, bell pepper, rice, beef broth,
garlic, pepper, chiles and cardomom in a pot.
Bring to a boil, then cover and simmer on
medium-low heat for 30 minutes or until
carrots are soft.

2. Add buttermilk, salt to taste, and (if desired),
cilantro or parley and simmer for 5 more
minutes, then serve.

Preparation time: 45 minutes
Makes: 4-6 servings

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Spicy Garden Soup

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