| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | *new, Mcrecipe, Rice, Soups, Tofu | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Sliced carrots |
| 1/2 | c | Chopped celery |
| 2 | Onions, chopped | |
| 1 | c | Tofu |
| Or half-package | ||
| 4 | t | Chicken bouillon |
| 1 1/2 | t | Cornstarch |
| 3 | c | Cooked wild rice |
| 4 | c | Lowfat 1% milk |
| 1 | t | Salt |
| 2 | T | Butter or margarine |
| 1/4 | t | Pepper, or to taste |
INSTRUCTIONS
Pre-cook, onions, and celery slightly in advance. Cook wild rice according to directions or for about 40 min. in three cups of water. Add prepared tofu. Combine cornstarch, boullion, and milk. Shake well and add to wild rice and vegetables. Simmer for about 10 minutes or until flavors are well blended. Season to taste. Vary vegetables according to family taste or according to the season. Frozen vegetables can also be used. This is low calorie and tasty. You can also add slices of cooked chicken or turkey. Instead of usong the bouillon cubes, you might like to cook a chicken, cool the broth and remove the chicken fat. Use the broth and chicken for the soup. This soup can be made ahead of time and refrigerated or frozen. 340 cals, 11g fat Hanneman Fri, 06/12/98 Surfing Expedition Notes: Barron Specialties http://www.barronspecialties.com/recipes.htm Recipe by: Wild Rice Recipes Page By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 10.9mg
Sodium: 1392.2mg
Potassium: 1026.1mg
Carbohydrates: 108.1g
Fiber: 8.7g
Sugar: 17.5g
Protein: 26.8g