Try this Cream of Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionIn large saucepan bring 2 cups broth and rice to boil. Simmer one hour. Saute vegetables in butter until tender. Stir flour into vegetables. Add remainder of broth to vegetables and cook until thickened. Add this to the cooked rice. Add remaining ingredients, except lemon. Add lemon juice just before serving & sprinkle with dill. Recipe By : Joan Schutter Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:12:54 -0700 From: Rooby
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 8 | ||
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Calories: 178 | ||
Calories from Fat: 69 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 28.6mg | 9 % | |
Sodium 641.2mg | 22 % | |
Potassium 305mg | 8 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 16.8g | ||
Protein 9.3g | 13 % | |
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: 178
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