Curry Soup Mix
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A jar mix of rice, raisins, walnuts and curry spices. Cook it in a slow cooker with water, then stir in chicken or shrimp for 8 servings.
Ingredients
- 2 cups uncooked rice
- 1/2 cup raisins
- 1/3 cup chopped walnuts
- 1/4 cup dried onion
- 2 tablespoons salt
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons dill weed
- 1 teaspoon dry mustard
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cardamom
Equipment
- airtight jar
- mixing bowl
Directions
Make the mix
- Pour the rice into a large jar.
- Add the raisins, walnuts, and dried onion, then the salt, curry powder, sugar, paprika, dill weed, dry mustard, coriander, garlic powder, and cardamom.
- Close it up and attach the cooking directions.
To use
- Add 10 cups water and one jar of mix to a slow cooker.
- Cook on medium heat until the rice is tender.
- Mix in the chicken or shrimp and heat through. Serve hot.
Notes
Add: 10 cups water; 2 cups shredded cooked chicken or cooked peeled shrimp.
Storage: dry mix airtight, cool, dry, dark, within about 6 months. Soup refrigerated 3 to 4 days, frozen up to 3 months; add water when reheating.
Walnuts in a shelf-stored mix can go rancid.
Nutrition
Serving: 108g | Calories: 288kcal | Carbohydrates: 50g | Protein: 14g | Fat: 4g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 69mg | Sodium: 1815mg | Potassium: 313mg | Fiber: 2.3g | Sugar: 9.3g | Vitamin A: 295IU | Vitamin C: 1.9mg | Calcium: 67mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 cups shredded cooked chicken or cooked peeled shrimp; uncooked rice counted as dry long-grain white rice, dried onion counted as dehydrated onion, dill weed counted as dried dill weed, dry mustard counted as ground mustard seed, shredded cooked chicken or cooked peeled shrimp (the first choice counted). Brands and portions vary, so use it only as an approximation.
