Directions:
- Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
- Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
- Purée mixture in blender with cream; serve immediately.
- SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.24 Kcal (462 kJ) | ||
| Calories from fat | 12.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 2% | |
|---|---|---|---|
| Sodium | 981.45mg | 41% | |
| Potassium | 400.92mg | 9% | |
| Total Carbs | 19.76g | 7% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 20.1mg | 34% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 31.88 Kcal (133 kJ) | ||
| Calories from fat | 3.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 2% | |
|---|---|---|---|
| Sodium | 283.8mg | 41% | |
| Potassium | 115.93mg | 9% | |
| Total Carbs | 5.71g | 7% | |
| Sugars | 1.48g | 20% | |
| Dietary Fiber | 0.48g | 7% | |
| Protein | 0.59g | 4% | |
| Vitamin C | 5.8mg | 34% | |
| Iron | 0.3mg | 6% | |
| Calcium | 11.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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