|Brown rice||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Cauliflower||2 Cup (32 tbs), cut into pieces|
|Chicken stock||5 Cup (80 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Skim milk||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon (To Taste)|
|Seasoning||To Taste (Without Salt)|
|Grape nuts||1⁄4 Cup (4 tbs), ground|
|Butter buds||1 Teaspoon (Sprinkles)|
|Fresh chopped parsley||1⁄2 Teaspoon|
Mix together and sprinkle over top of soup when serving, if desired.
1. Cook rice and set aside.
2. Bring cauliflower, chicken stock, and celery to boil. Reduce heat and simmer until cauliflower is tender-crisp, about 10 minutes.
3. Whisk cornstarch into milk until smooth. Add to soup, stirring constantly. Heat until thickened.
4. Add seasoning and rice. Garnish with chives, parsley, or watercress.