INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or
Dutch oven over low heat on the stovetop, add the rice and cook 1
minute, mixing to coat all grains with butter. Remove from heat, add
the onions, broth, nutmeg, salt and pepper. Cover tightly and place  in
the oven for 1 hour. Remove from the oven and transfer the  contents of
the pot to a food processor. Add the cream and coarsely  puree the
mixture using the pulse button. Replace the soubise in the  pot, cover
and replace in oven to reheat before serving.  TO FREEZE THE SOUBISE:
Place warm soubise in an air-tight plastic  freezer bag. Squeeze out
excess air, label and place in freezer for  up to 6 months. Defrost
overnight in the refrigerator, at room  temperature or on the defrost
setting of a microwave. To reheat,  place the bag in gently boiling
water on the stove for 10 minutes  before serving.  MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 169
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 37.3mg
Sodium: 215.4mg
Potassium: 207.5mg
Carbohydrates: 15.1g
Fiber: 2g
Sugar: 4.8g
Protein: 2.6g