Mulligatawny
Servings
4Serving size
2 cupsThis recipe can easily be multiplied, keeps well for 4 – 5 days (refrigerated), and is better the second day. Serve with a 1 ounce whole wheat or gluten-free roll.
Ingredients
| 2 1/2 cup Water |
| 1/2 cup Brown rice |
| 1/2 medium White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1 large Carrots, raw (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 3 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 tsp. Curry powder |
| 1/4 tsp. Salt |
| 8 ounce Tomatoes (seeded and cut into julienne strips) |
| 8 ounces Roasted turkey breast (1/2 inch cube) |
| 1 large Apples (cored and cut into 1/2 inch cube) |
Instructions
When the water boils, add the brown rice and stir once.
Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking).
Set aside.
Place the olive oil in a large skillet over medium high heat.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots and bell pepper. Cook for about 3 minutes and stir frequently.
Add the chicken stock and heat over low heat.
Add the curry powder and salt.
Simmer for about 5 minutes.
Add the tomatoes, turkey, and apples to the soup.
Cook over low heat for about 5 minutes and serve over the brown rice.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is another good example of not judging a dish by its recipe. When I first read a mulligatawny recipe I couldn’t see that it would taste good. Man, was I wrong.