Ingredients
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⅓ cup olive oil
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¼ cup minced onion
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½ cup diced celery
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2 tablespoons minced garlic
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1 cup all-purpose flour
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6 cups vegetable broth
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4 cups cooked wild rice
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1 cup grated carrot
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¼ cup sliced almonds
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1 pinch red pepper flakes (Optional)
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2 cups half-and-half
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salt and pepper to taste
Directions
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Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
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Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
Nutrition Facts (per serving)
281 | Calories |
15g | Fat |
31g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 281 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 5g | 23% |
Cholesterol 18mg | 6% |
Sodium 311mg | 14% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 7g | 13% |
Vitamin C 2mg | 2% |
Calcium 83mg | 6% |
Iron 1mg | 8% |
Potassium 223mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.