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We hope you got insight from reading it, now let’s go back to wild rice kale and mushroom soup recipe. You can have wild rice kale and mushroom soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Wild Rice Kale And Mushroom Soup:
- Prepare 1 large Onion
- Prepare 7 clove Garlic
- Prepare 4 Carrots
- Use 2 pints Washed Sliced Mushrooms
- Provide 1 tsp Oregano
- Get 1 tsp Parsley
- Use 1 tsp Sage
- You need 1 tsp Basil
- Use 1/4 tsp Salt
- Get 1/4 tsp Pepper
- Use 2 quart Vegetable Broth
- Provide 1 1/2 cup Wild Rice Mixture
- Provide 3 cup Kale
Steps to make Wild Rice Kale And Mushroom Soup:
- Chop all vegetables
- Heat olive oil to sauté
- Add spices
- Add vegetable oil
- Add rice
- Cook until rice is soft
- Add kale
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you are going to use has been stored properly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you may keep the food and if it must go in the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. For example, you may see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
Following this date that the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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