Rating: 4.5 stars
3 Ratings
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Here's a delicious, low-fat way to get the kids to eat their veggies.

Recipe by Southern Living September 2010

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Credit: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary

total:
1 hr 10 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large Dutch oven over medium heat; add carrots and next 4 ingredients; sauté 8 minutes or until onion is tender. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 20 minutes. Stir in rice, and cook, stirring often, 18 minutes or until rice is tender.

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  • Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if desired. Serve with desired toppings.

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