#55_TURKEY AROZZ CALDO

TURKEY AROZZ CALDO

In recipe #54 I posted how I made the broth from the leftover roast turkey from Christmas.

I made 2 kinds of soups using the broth and meat from the leftover turkey:

The one at left is Elbow Macaroni Soup (entry #54) and on the right is Arozz Caldo.

Here's the recipe for the AROZZ CALDO:

2 Tbls. olive oil or canola oil

2 cloves garlic, chopped fine

1 medium onion, chopped

1 cup glutinous rice

ginger, sliced

12 cups turkey broth (or chicken broth)

salt and pepper to taste

green onions for garnish

PROCEDURE:

1) In a large SOUP POT, heat the oil and saute the chopped garlic until fragrant but not browned.

2) Add chopped onions and saute until they are transluscent.

3) Add the glutinous rice (rinse rice first) and continue to saute;

4) Season with salt and pepper.

5) Add in the meat and ginger, if the mixture starts to get dry up add a little broth and continue to saute about 5 minutes.

6) Pour in the broth and simmer until rice is tender and soup has thickened.

SERVE HOT.

NOTE:

1) I used ginger about twice as big as my thumb.

2) Let me remind you that in my recipe, the turkey has been fully cooked that's why I did not have to saute the meat real well until tender.

3) When using fresh meat, like chicken, you need to saute until the meat renders its own fat or clear juice comes out of the meat before adding in the broth.