Ingredients1 h servings 118 cals
- Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.
Per Serving: 118 calories; 1.3 g fat; 16.7 g carbohydrates; 9.3 g protein; 28 mg cholesterol; 73 mg sodium. Full nutrition
ReviewsRead all reviews 4
I am proud to see this recipe from my heritage, my mom was born in Noorvik, Alaska.
This is delicious soup, but I did have to make some modifications. The recipe, as written, really doesn't call for enough liquid to cook the rice. I both added liquid AND decreased the rice to ...
I wish I can give it two ratings, one for directions and the other for taste. The directions are VERY POORLY written, I followed it to the "t" and ended up with a rice "glop." And way too much ...