wild rice soup
Source: Lois
Rinse rice, drain. In a medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer 30 minutes. Meanwhile, in a large kettle, cook onion, celery and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir 2 minutes. Add broth and rice. Bring to a boil; cook and stir until slightly thickened. Stir in cream, rosemary and salt. Reduce heat and simmer covered for 40 minutes or until rice is tender.
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Serving Size: 1 Serving (763g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1281 | ||
Calories from Fat: 802 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.1g | 119 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 37.1g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 367.2mg | 113 % | |
Sodium 540.7mg | 19 % | |
Potassium 1247.7mg | 33 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 23.7g | ||
Protein 89.7g | 128 % | |
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: 1281
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