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Rice Soup

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Submitted by babyskye

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
1 237
CUP ML MIXED VEGETABLES
diced
2 2
EACH EACH GARLIC CLOVES
2 473
CUPS ML RICE
cooked
3 7.1E+2
CUPS ML WATER
½ 2.5
TEASPOON ML SAGE *
1 5
TEASPOON ML ROSEMARY LEAVES
1 5
TEASPOON ML PARSLEY LEAVES
1 15
TABLESPOON ML SOY SAUCE, TAMARI

Directions

Heat ghee in a large soup pot.

Sauté the diced vegetables and garlic for 15 minutes.

Pour over water, bring to a boil and simmer until the vegetables are almost tender.

While the vegetables are simmering, add the herbs in order.

About 5 minutes before the end of the cooking time, add the cooked rice.

Add more water if necessary.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 386 8% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 252mg 11%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 10%
Sugars g
Protein 16g
Vitamin A 22% Vitamin C 5%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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