Brown Rice Mulligatawny
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 5 servings.
My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.
Ingredients
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2 tablespoons butter
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2 celery ribs, chopped
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1 small onion, chopped
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1 medium carrot, finely chopped
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1/2 cup chopped fresh mushrooms
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1 garlic clove, minced
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2 tablespoons all-purpose flour
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1-1/2 teaspoons curry powder
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1/8 teaspoon cayenne pepper
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1 carton (32 ounces) reduced-sodium chicken broth
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1/4 cup uncooked long grain brown rice
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2 cups cubed cooked chicken breast
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2 cups chopped fresh spinach
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1/2 cup chopped peeled sweet apple
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon dried thyme
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5 tablespoons reduced-fat sour cream
Directions
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1.
In a large saucepan, heat butter over medium heat. Add celery, onion and carrot; cook and stir 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer.
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2.
Stir in flour, curry powder and cayenne until blended; cook and stir 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender.
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3.
Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Top each serving with sour cream.
Nutrition Facts
1 cup with 1 tablespoon sour cream: 229 calories, 8g fat (4g saturated fat), 60mg cholesterol, 689mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.
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