Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Safflower oil -milk
1 md Onion, coarsely chopped 1 t Salt
3 ea Carrots, coarsely chopped ¬ tsp. pepper
« cup long-grained white ¬ tsp. nutmeg
-rice 1 ea In a large saucepan, heat
3 c Vegetable (or chicken) stock -the oil. Add theonion and
« cup evaporated skimmed -carrots and cook

over medium heat until the onions are soft and the carrots are
crisp-tender about 8 minutes. 2. Add the rice and vegetable stock.
Bring to a boil. Reduce the heat to a simmer, cover and cook until
the rice is tender, 18-20 minutes. 3. With a slotted spoon, remove ¬
cup of the cooked rice and reserve. Transfer the carrots, onion,
remaining rice and 1 cup of the cooking liquid to a blender or food
processor and puree until smootu. Return the puree to the soup pot.
4. Mix in the evaporated milk, salt, pepper, nutmeg and reserved ¬
cup cooked rice. Simmer 5 minutes longer. From "Great Grains" by
Linda Drachman Peter Wynne AR/95

Submitted By APRIL ROCHE On 02-07-95

Browse by categories