This recipe is a staple in my kitchen and I often substitute the carrots for other vegetables like broccoli, leaks or cauliflower. Great for making in larger quantities and freezing individual portions.
? Melt butter in a medium size pot
? Add onion and cook until tender (about 3 minutes)
? Add garlic and cook for another minute
? Add chicken stock, carrots and rice. Bring to boil over medium heat
? Once boiling, reduce heat, cover and let simmer for 20 to 25 minutes
? Using a hand blender (or counter top blender) pur?e until a smooth consistancy is obtained
? Add salt and pepper to taste and decorate with parsley before serving
Note: I often add a little half and half cream (10%) just before serving to give a creamier taste.
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Serving Size: 1 Serving (633g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 334 | ||
Calories from Fat: 175 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 40.4mg | 12 % | |
Sodium 3853mg | 133 % | |
Potassium 1073.7mg | 28 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.9g | ||
Protein 27.5g | 39 % | |
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: 334
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