Directions:
- In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
- Add broth and bring to a boil.
- Reduce heat and simmer 35 minutes or until rice is tender.
- In a blender, puree mixture for 2 minutes and then return it to the saucepot.
- Add the juice and cook 10 minutes.
- Stir in the half and half and cheese.
- When cheese is melted, serve up the soup.
- Garnish with kettle corn and some fresh chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.72 Kcal (1351 kJ) | ||
| Calories from fat | 120.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 21% | |
|---|---|---|---|
| Cholesterol | 43.29mg | 14% | |
| Sodium | 888.79mg | 37% | |
| Potassium | 392.34mg | 8% | |
| Total Carbs | 38.99g | 13% | |
| Sugars | 9.06g | 36% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 9.2g | 18% | |
| Vitamin C | 122.7mg | 205% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 285.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 52.77 Kcal (221 kJ) | ||
| Calories from fat | 19.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 21% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 14% | |
| Sodium | 145.32mg | 37% | |
| Potassium | 64.15mg | 8% | |
| Total Carbs | 6.37g | 13% | |
| Sugars | 1.48g | 36% | |
| Dietary Fiber | 0.25g | 6% | |
| Protein | 1.5g | 18% | |
| Vitamin C | 20.1mg | 205% | |
| Iron | 0.1mg | 2% | |
| Calcium | 46.7mg | 29% | |
* 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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