Ingredients
1/2 cup chopped onion1/4 teaspoon minced garlic2 tablespoons reduced-fat butter2 cups water1 cup sliced carrots2 tablespoons uncooked long grain rice2 teaspoons chicken bouillon granules2 tablespoons minced fresh parsley
Preparation
In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.
Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.
