Ingredients
-
5 - 6
-
2
-
1
-
2
-
1
-
2
-
1 - 2
-
4
-
1/4
-
3
-
3
-
1 1/2
-
1
-
3/4
-
1/2
Directions
Moroccan Vegetable Soup With Chicken and Rice, I’ve been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood about com I would definitely use cilantro rather than parsley — unless you’re one of those people who genetically doesn’t like the stuff!, I’ve been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood about com I would definitely use cilantro rather than parsley — unless you’re one of those people who genetically doesn’t like the stuff!
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Steps
|
1
Done
|
In a 3 Quart. Pot, Saute the Onions and Garlic in the Butter Over Medium Heat For a Few Minutes, Stirring Occasionally. Add the Remaining Ingredients, Except For the Zucchini, and Bring the Soup to a Boil. Cover, Reduce the Heat, and Simmer For About 20 Minutes. |
|
2
Done
|
Add the Zucchini, Cover, and Continue Simmering For Another 10 Minutes, or Until the Zucchini Is Tender and the Rice Is Cooked. Taste, Adjust the Seasoning If Desired, and Serve. |
