Try this Rice and Endive Soup recipe, or contribute your own.
Suggest a better descriptionCook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. "Sundays at Moosewood Restaurant Cookbook"
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 118 | ||
Calories from Fat: 13 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 374.3mg | 13 % | |
Potassium 45.3mg | 1 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 23.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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