Tomato and Rice Broth
|Tomato juice/8 ounce tomatoes and 1 pint water||1 1⁄2 Pint|
|Onion/Little diced celery / celeriac||1 , diced|
|Carrot||1 , diced|
If using tomatoes they should be simmered in the water then the liquid strained off.
Add the rice to the boiling tomato liquid, together with the diced vegetables.
Season well and cook for about 20 minutes until rice and vegetables are tender.
Sprinkle with grated cheese or finely diced ham.
Serving size: Complete recipe
Calories 409 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 122.4 mg5.1%
Total Carbohydrates 95 g31.5%
Dietary Fiber 7.7 g30.6%
Sugars 34.4 g
Protein 12 g23.2%
Vitamin A 268.7% Vitamin C 242.5%
Calcium 14% Iron 22.3%
*Based on a 2000 Calorie diet