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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. | 2. Bring to a boil, reduce heat and simmer for 30 minutes. | 3. Meanwhile saute onions, mushrooms and garlic in olive oil. | 4. Add onion mixture, zucchini and seasoning to the soup. | 5. Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cans	low-sodium	189.1	4.575	26.962	6.343999999999999
water	5	cups		0.0	0.0	0.0	0.0
carrot	3		peeled sliced	75.03	17.5314	1.7019	0.4392
celery	1	cup		16.16	2.9997	0.6969	0.1717
new potato	2	cups		-	-	-	-
zucchini	1	cup		-	-	-	-
mushroom	1	cup		-	-	-	-
onion	1	cup		64.0	14.944	1.76	0.16
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
bay leaf	1			-	-	-	-
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.