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Ingredientes
- 3 tbsp. butter
- 2 minced leeks (white part only)
- 1 med. onion, minced
- 2 med. potatoes, cubed
- 2 lg. carrots, sliced
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 c. water
- 1 cube chicken bouillon
- 1/4 c. uncooked rice
- 14 asparagus tips, 1 inch pcs
- 1 pound fresh spinach, torn
- 2 c. lowfat milk, heated
- 3/4 c. heavy cream
Direcciones
- Heat butter in large pot. Saute/fry onion and leek till tender, about 15 min. Add in potatoes, carrots, salt, pepper and water. Dilute chicken bouillon in 1/2 c. boiling water and add in to pot. Bring to a boil, turn down heat, cover and simmer 15 min. Add in rice, cover and simmer 20 min.
- Add in asparagus, simmer 10 min, then add in spinach and simmer 5 min or possibly till all vegetables are tender. Add in hot lowfat milk, while stirring. Season to taste and while still stirring, add in cream. Heat thoroughly without bringing to a boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 806g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 167 | 46% |
| Total Fat 19.07g | 24% |
| Saturated Fat 11.64g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1294mg | 54% |
| Potassium 1206mg | 34% |
| Total Carbs 38.85g | 10% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.19g | 7% |
| Protein 11.3g | 18% |
