Gluten or Vegemeat Arroz Caldo

Ingredients:

1-1/2  lb vegemeat or gluten, sliced into bite sizes              
1         teaspoon fresh ginger finely sliced
1         tablespoon vegetable oil                                          
1        cup rice grains(uncooked)
3        cloves minced garlic                                                 
7        cups water
1        medium onion, finely sliced                                      
2        tablespoon fish sauce (patis)
5        stalks scallion(spring onion) finely sliced                           
           salt and pepper to taste

How to cook Gluten Arroz Caldo:
       

• In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add vegemeat or gluten pieces and fish sauce and cook for another 3 minutes.

• Remove the vegemeat or gluten from the pot and set aside. Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occassionallyfor about 40 minutes or until the consistency of a light creamed soup has been reached.

• Add the vegemeat or gluten and correct seasonings to taste. Stir in a small amount of sliced scallion. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced scallions just before serving.

• If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish. Yield: 6 - 8 servings.

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