Heat olive oil and butter. Add the onion and sauté until softened and translucent. Add carrots, celery and garlic and sauté 5-10 minutes. Add the tomatoes and break up with the back of a spoon. Cook for 45 minutes and transfer to blender and puree. Return to pot, add dill, basil, salt, pepper and 8 cups of water. Bring to a boil. Add rice and simmer, uncovered about 45 minutes or until rice is tender.
Stir in the milk and cream and heat gently. adjust seasoning. May add a bit of sugar if tomatoes are tart.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 22.3mg||7 %|
|Sodium 234.9mg||8 %|
|Potassium 415.2mg||11 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 21.2g|
|Protein 4.3g||6 %|
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Calories per serving: 185
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