No excuse for the late post except the 20-mile bike ride I put in on Saturday. It's the sort of thing that tends to wipe out the rest of your weekend. For this recipe, I used frozen stock left over from New Year's -- my mom always makes a turkey dinner and uses the carcass for soup, and she graciously gave me some of the broth.
In a large soup pot, combine:
4 c. turkey stock (preferably with the fat skimmed away)
6 c. water
1 c. brown rice, uncooked
3 good-sized carrots, cut in 1/8" rounds (cut the largest pieces in half)
3 large stalks of celery, cut in 1/8" pieces
1 medium onion, chopped
Add to taste:
Salt (add at end of cooking)
Combine ingredients and bring to a boil. Cover pot, set heat on low and simmer for at least two hours (check the rice before cooking longer). Wait until just before serving to add the salt; this prevents the other ingredients from soaking it up and contributes to a flavorful broth. Serves about eight (six if they're hungry). Also freezes well. Be aware, though: If you plan to store the soup in the fridge, reduce the water to 4 cups and cook and store the rice separately. Otherwise you end up with a wonderful turkey, rice and veggie casserole thing -- just as tasty, but definitely not soup anymore. Enjoy!