Try this Rice and Sausage Soup recipe, or contribute your own.
Suggest a better descriptionCook the sausage for 10 minutes in boiling water, drain, cut into 1-inch slices, and reserve. Cook the turnip in boiling waster for 15 to 20 minutes, or until just tender, and drain. Put the ham fat in a large earthenware (or enamel) pot over medium heat and cook until golden. add sausage,turnip, ant the bouillion. Bring it to a boil and drop in the rice. After it has cooked for 20 minutes or until just al dente, add the chopped parsley, butter, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six. Submitted By DAN CROCKETT
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 424 | ||
Calories from Fat: 264 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 72mg | 22 % | |
Sodium 589.2mg | 20 % | |
Potassium 217.9mg | 6 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 24.8g | ||
Protein 12.8g | 18 % | |
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: 424
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