Next time you make a pot of brown rice, double the recipe and use some of the leftover rice in this sweet and spicy carrot soup.
2 1/3 cups sliced carrots
1 large leek, sliced (about 2 cups)
2 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1 1/2 cups carrot juice
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-fat (1%) milk
1 cup cooked brown rice
2 tablespoons minced fresh mint or basil
1. In a large saucepan, combine the carrots, leek, garlic, ginger, carrot juice, water, salt, and pepper. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the vegetables are very tender, about 10 minutes.
2. Transfer to a food processor or blender. Add the milk and ½ cup of the cooked brown rice and puree until smooth.
3. Divide the remaining rice among 4 soup bowls. Ladle the hot soup on top and sprinkle with the mint. Makes 4 servings
Carrot-Barley Soup Substitute cooked barley for the brown rice.
Good source of: beta carotene, magnesium, potassium, thiamin, vitamin B6, vitamin C
What Is Brown Rice?
A heart-healthy whole grain, brown rice has had only the outer hull removed, which means that it retains nutrients such as thiamin, niacin, and vitamin B6that are lost when the germ and bran layers are stripped in processing white rice. And, because it still has its fiber-rich bran layer, brown rice is also an excellent source of fiber. In fact, 1 cup of brown rice supplies more than five times as much fiber as 1 cup of white rice.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.