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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Warm, quick, and melt in your mouth good! Ingredients:
1 lb carrot, thinly sliced |
2 cups defatted chicken stock, divided |
2 tablespoons white rice |
1/4 teaspoon dried thyme |
1 bay leaf |
1/2 teaspoon ground black pepper |
1 1/2 cups low-fat milk |
1 pinch of grated nutmeg |
2 tablespoons snipped chives |
Directions:
1. 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.
2. 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.
3. 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.
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