|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.
Serving size: Complete recipe
Calories 926 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 40.6 mg13.5%
Sodium 2033.4 mg84.7%
Total Carbohydrates 144 g47.9%
Dietary Fiber 10.7 g42.7%
Sugars 38.5 g
Protein 49 g97.7%
Vitamin A 48.8% Vitamin C 174.6%
Calcium 42.3% Iron 49.1%
*Based on a 2000 Calorie diet