Directions:
- In a 2-quart saucepan, combine the carrots and 1 cup of the stock. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender. Using a slotted spoon, remove 1/2 cup of the carrots and set aside.
- Stir the rice, thyme, bay leaf, pepper and the remaining 1 cup of stock into the pan. Bring to a boil. Cover and simmer, stirring occasionally for 20 minutes, or until the rice is tender. Remove and discard the bay leaf.
- Transfer the mixture to a blender and puree until smooth. Return to the saucepan. Simmer for 5 minutes. Stir in the milk and heat through. Add the reserved carrots and nutmeg. Serve sprinkled with the chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.86 Kcal (636 kJ) | ||
| Calories from fat | 20.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 8.18mg | 3% | |
| Sodium | 290.31mg | 12% | |
| Potassium | 640.48mg | 14% | |
| Total Carbs | 25.87g | 9% | |
| Sugars | 12.7g | 51% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.4mg | 2% | |
| Calcium | 160.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 45.61 Kcal (191 kJ) | ||
| Calories from fat | 6.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 3% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 3% | |
| Sodium | 87.2mg | 12% | |
| Potassium | 192.38mg | 14% | |
| Total Carbs | 7.77g | 9% | |
| Sugars | 3.81g | 51% | |
| Dietary Fiber | 1.09g | 15% | |
| Protein | 2.4g | 16% | |
| Vitamin C | 2.3mg | 13% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.1mg | 2% | |
| Calcium | 48.1mg | 16% | |
* 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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