Beautiful, flavorful, Malaysia inspires a soup loaded with flu-fighting foods, the perfect quick fix cure for your change-of-seasons cold.
Serves: 4
Total Time: 30 minutes
Work Time: 15 minutes
1 tablespoon extra virgin olive oil (EVOO)
1 onion, diced
2 tablespoon fresh ginger, or about a 2" knob, minced
1 chili pepper, seeds and ribs removed if you don't like it hot, minced
1 pinch salt
1 small cinnamon stick
4 cups water
1 cups wild rice
2/3 cups orange juice
1 tablespoon shoyu or soy sauce
Gomasio (sesame seeds with sea salt)for garnish
Cilantro for garnish
1. Heat EVOO over medium-high heat in a 3 quart saucepan or dutch oven.
2. Add onion, ginger, chili pepper, and salt. Saute 5 minutes until onion is translucent and mixture is fragrant.
3. Add cinnamon stick, water, and wild rice. Bring to a boil and simmer until rice is al dente, about 20 minutes.
4. Add orange juice and shoyu. Stir and simmer just a few minutes to blend flavors.
5. Discard cinnamon stick. Ladle into bowls. Garnish with gomasio and cilantro and serve.
