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1 Tbsp. butter 1/4 c. diced onion 1/2 c. diced celery 1/2 c. diced carrot 1/2 tsp. dried thyme 5 Tbsp. white rice 4 c. chicken broth 1/8 tsp. salt 1/2 tsp. pepper 1/2 c. light cream Melt butter in medium saucepan over medium-high heat. Add onion, celery and carrot; cook, without browning, stirring constantly, 4 minutes, or until vegetables are tender. Add thyme and rice; cook 1 minute more. Add broth to saucepan; reduce heat to medium. Cook 15 minutes, or until rice is very tender. Season with salt and pepper. Purée mixture in blender with cream. Serve immediately. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |