Directions:
- In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
- In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
- Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
- Stir in half and half, almonds and parsley. Heat until hot and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.92 Kcal (1046 kJ) | ||
| Calories from fat | 140.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Cholesterol | 30.12mg | 10% | |
| Sodium | 66.27mg | 3% | |
| Potassium | 330.85mg | 7% | |
| Total Carbs | 22.85g | 8% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 9.1mg | 50% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 104.58 Kcal (438 kJ) | ||
| Calories from fat | 58.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 24% | |
|---|---|---|---|
| Cholesterol | 12.6mg | 10% | |
| Sodium | 27.73mg | 3% | |
| Potassium | 138.44mg | 7% | |
| Total Carbs | 9.56g | 8% | |
| Sugars | 1.52g | 15% | |
| Dietary Fiber | 1.48g | 14% | |
| Protein | 2.71g | 13% | |
| Vitamin C | 11.1mg | 44% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 3.8mg | 50% | |
| Calcium | 41.7mg | 10% | |
* 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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