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16Ingredients
50Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup wild rice (uncooked)
- 3 carrots (a bit more than 1 cup, diced)
- 3 stalks celery
- 1 cup onion
- 4 cloves garlic (minced)
- 8 oz. cremini mushrooms (sliced)
- 4 cups vegetable (Broth, or chicken)
- 1/2 tsp. thyme (dried)
- 2 bay leaf
- 1/2 tsp. rosemary (I used dried)
- 2 handfuls kale leaves (roughly chopped with thick stems removed)
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper (freshly cracked)
- 4 butter (tbsp)
- 1/4 cup all purpose flour
- 1 1/2 cups milk (I used whole milk)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol20mg7% |
Sodium1110mg46% |
Potassium1310mg37% |
Protein20g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber13g52% |
Sugars12g |
Vitamin A370% |
Vitamin C70% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
MJ Walls 2 years ago
Great I doubled the recipe and used a can of evaporated milk for the fresh milk. I only had 1 cup of wild rice so used a cup of wild rice/brown rice/quinoa mix for the second cup. Better than bullion for the broth