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Cook Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings, about 1 1/3 cups eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings, about 1 1/3 cups each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings, about 1 1/3 cups each
Yield:
4 servings, about 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsreduced-sodium chicken broth⅓cupwhite rice1 12-ounce package silken tofu, (about 1 1/2 cups)1tablespoonextra-virgin olive oil¼teaspoonturmeric¼cuplemon juice2tablespoonschopped fresh dill¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
4cupsreduced-sodium chicken broth
⅓cupwhite rice
1 12-ounce package silken tofu, (about 1 1/2 cups)
1tablespoonextra-virgin olive oil
¼teaspoonturmeric
¼cuplemon juice
2tablespoonschopped fresh dill
¼teaspoonfreshly ground pepper
DirectionsBring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Originally appeared: EatingWell Magazine, October/November 2005
Directions
Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.
Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Originally appeared: EatingWell Magazine, October/November 2005
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Nutrition Facts(per serving)163Calories6gFat19gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
