|Thinly sliced carrots||5 Cup (80 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground marjoram||1⁄2 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Butter/Rendered chicken fat/both||3 Tablespoon|
|Raw brown rice||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Minced fresh mint||1 Tablespoon, minced|
Cook carrots, onion and seasonings in butter, covered, until vegetables start to soften.
Add brown rice and stir to coat, browning lightly.
Add milk, bay leaf and 1 cup of the stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, stirring occasionally, or until rice is tender.
Discard bay leaf and puree.
Add remaining stock and the cream.
Reheat, but do not boil.
Cool, chill and adjust seasonings with salt, sugar and/or marjoram.
Garnish with mint.
Serving size: Complete recipe
Calories 1880 Calories from Fat 977
% Daily Value*
Total Fat 111 g170.3%
Saturated Fat 62.9 g314.6%
Trans Fat 0 g
Cholesterol 335.2 mg111.7%
Sodium 2524.2 mg105.2%
Total Carbohydrates 180 g60.1%
Dietary Fiber 26.4 g105.4%
Sugars 79.2 g
Protein 54 g107.2%
Vitamin A 2612.2% Vitamin C 95.6%
Calcium 102.1% Iron 56.6%
*Based on a 2000 Calorie diet