Rice Beef Soup

  • images/beef_rice_soup.jpg

Makes 4 to 6 servings

The next time you cook rice, double the amount. When the rice is cold, pack one- to two-cup portions in heavy sealable plastic bags, flatten the bags and freeze. Before making this soup, or any time you need a rice accompaniment, reheat a bag of frozen rice in the microwave for 1 to 2 minutes, then use as this recipe suggests.

Marinade

  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper

  • 1/2 pound lean ground beef

  • 3 cups chicken broth
  • 1 can (14.5 oz) beef broth
  • 1 medium onion, finely chopped
  • 1 1/2 cups cooked long-grain rice
  • 2 tablespoons fried shallots
  • 2 tablespoons chopped cilantro

Directions

  1. Combine marinade ingredients in a bowl. Add beef and stir to mix well.
  2. In a medium saucepan, bring chicken and beef broths and onion to a boil. Add beef and stir to separate. Reduce heat and simmer for 5 minutes. Add rice, stirring to separate grains, and simmer until heated through, 2 to 3 minutes. Ladle soup into individual bowls and top with fried shallots and cilantro.

*Note: Prepared fried shallots are available in most Asian markets. To prepare your own, deep-fry thinly sliced shallot rings in hot cooking oil until golden brown. Remove from oil and drain on paper towels.