| Iowa Open House GRAIN AND PASTA POTAGE This soup supplies over 17 grams of whole grain per 8-ounce serving and meets critera as a “Excellent Source” of whole grains. Ingredients: 3 Packets 2/3 Cup Whole Wheat Pasta—Maybe A 1/2 Cup 1/2 Cup Brown Rice Blend About 4 Oz. Additions: 1 T. Oil 1 Lb. Thinly Sliced Pork—Cutlet, Chop Or Tenderloin 10 Cups Chicken Or Vegetable Broth 1 10-Oz. Box Frozen Or Fresh Broccoli Pieces Cooking Directions: In a 4 or 5 quart pot start by sautéing the sliced pork in oil. Stir in contents of vegetable seasoning packet. Add broth and contents of rice packet, bring to a simmer and cover to cook 35 minutes. Add pasta shells and simmer ten minutes longer uncovered. Add broccoli pieces, continue cooking 5 minutes longer. Turn off heat and let stand until ready to serve this fine whole grain potage. Vegetarian Version: Start this soup by simmering the broth and adding contents of vegetable and rice packets. Continue cooking as directed above without adding the meat. For a complete protein meal top servings with grated cheese. Serves: 7 Preparation Time: 1 hour |
