Thick and creamy, and healthy, too!
1. In large saucepan combine broth, carrots, onion, bay leaf, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until carrots are tender. Remove bay leaf.
2. Blend half at a time in food processor, or use an immersion blender. Return to saucepan.
3. Stir in water, and bring just to boiling. Stir a small amount of hot liquid into sour cream. Return to saucepan. Stir in rice. Heat through but do not boil. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 150 | ||
Calories from Fat: 28 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.1g | 4 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 1488.7mg | 51 % | |
Potassium 507.3mg | 13 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 22.3g | ||
Protein 5.1g | 7 % | |
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: 150
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.