From
eatingwell
15 years ago
Ingredients
- 5 cups water shopping list
- 1 pkg. (6ounces) long grain and wild rice mix (I use Uncle Ben's Original Long Grain and wild rice Mix) shopping list
- 1 can (10-3/4 ounce) reduced-fat cream of chicken soup (or cream soup of your choice) shopping list
- 1-1/2 cups skim milk shopping list
- 1- 8 oz. pkg. fat-free cream cheese, cubed shopping list
- 1/4 teasp. salt shopping list
- 1 pkg. (10 ounces) frozen chopped broccoli, thawed shopping list
- 1 large carrot, shredded ( I like to buy the pkg. shredded carrots for convienece) shopping list
- Several ounces of 2% Velveeta (to your own taste) shopping list
- 1/4 cup sliced almonds, toasted shopping list
How to make it
- In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil.
- Reduce heat; cover and simmer for about 20 minutes.
- Add the soup, milk, cream cheese, velveeta, and salt, stir until cheeses are melted.
- Add the broccoli and carrot; cook over medium low heat for 10-15 minutes or until vegetables and rice are tender.
- Garnish with almonds.
People Who Like This Dish 3
- maryhuber Nowhere, Us
- momo_55grandma Mountianview, AR
- mbeards2 Omaha, NE
- eatingwell Blue Springs, MO
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The Rating
Reviewed by 1 people-
great wild rice soup yummie thanks high5
momo_55grandma in Mountianview loved it
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