Rice And Beef Soup Rice Cooker Food

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

RICE AND BEEF SOUP (RICE COOKER)

Steps:

• Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.
• For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the quick cook setting and start.
• Cover and allow to come to a simmer.
• Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.

QUICK AND EASY BEEF AND RICE NOODLE SOUP

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

HAMBURGER RICE SOUP

Steps:

• In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes with liquid, potatoes, carrots, onion, salt, rice, black pepper and water. Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.

BEEF, WILD RICE AND MUSHROOM SOUP

Steps:

• In large Dutch oven, melt butter over medium-high heat.
• In medium bowl, combine beef tips and flour.
• Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
• Remove beef; set aside.
• Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
• Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
• Stir in rice, broth and beef.
• Cover, and cook for 5 minutes, or until rice is tender.
• Garnish with fresh thyme, if desired.
• Serve immediately.

BEEF AND RICE SOUP

Steps:

• In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
• Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
• Place meat on top of vegetables.
• Pour in broth and wine Cover and cook on LOW for 7-10 hours.
• Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

ELECTRIC PRESSURE COOKER BEEF VEGETABLE SOUP WITH RICE

Steps:

• in the electric pressure cooker -- following cooker instructions brown the meat in hot oil for 2-3 minutes.
• add the salt, pepper, basil, tomatoes, worchestershire, 1/2 cup water.
• cook on high pressure for 12 minutes.
• release pressure using quick release method.
• add all the vegetables, rice and three cups of water.
• cook on high pressure for 12 more minutes.
• let pressure cooker cool and the pressure release on it's own.
• ready to serve.