This garden pea sizzling rice soup recipe is made with seasonal farmstand fresh produce and can also be made with shrimp, prawns, BBQ pork and/or thin slices of chicken breasts.
The recipe calls for broccolini, carrots and a ton of mixed garden peas but any seasonal vegetable can be substituted - broccoli, carrots, cabbage, celery, zucchini, mushrooms, baby corn, etc.
This garden pea sizzling rice soup recipe is made with seasonal farmstand fresh produce and can also be made with shrimp, prawns, BBQ pork and/or thin slices of chicken breasts.
The recipe calls for broccolini, carrots and a ton of mixed garden peas but any seasonal vegetable can be substituted - broccoli, carrots, cabbage, celery, zucchini, mushrooms, baby corn, etc.
This garden pea sizzling rice soup recipe is made with seasonal farmstand fresh produce and can also be made with shrimp, prawns, BBQ pork and/or thin slices of chicken breasts although it’s substantial enough to stand on its own as a vegetarian soup as well.
Crispy rice adds not only sizzle and tableside flair it also ensures this soup satisfies all appetites whether served as a starter or main dish (and it’s also a great way to prevent food waste and put leftover steamed rice to good use).
Through place-based marketing and a federally registered Certification Mark, Genuine Skagit Valley heightens consumer awareness of, and connection to, authentically local Skagit farms and farm products. We welcome you to join in celebrating the diverse and distinctive agricultural heritage of the Skagit Valley, WA. Learn more at www.genuineskagitvalley.com
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
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Share with Us. We'd love to hear eyewitness accounts, the history behind an article.