Peas and Carrots Rice

by Rachel Ray

1 3/4 cups chicken broth
2 tablespoons butter
1 cup long-grain rice
2 carrots, finely chopped
1 cup frozen peas
3 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
3 tablespoons fresh dill, chopped

In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. S tir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.

Caulifower Soup

2 10oz cans chicken broth or vegetable broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery cut into 1/2-inch pieces
1 medium carrot cut into 1/2-inch pieces
1 small onion cut into eighths
1/2 teaspoon thyme
salt and pepper to taste
1 cup milk
1 1/2 cups low fat cheddar cheese shredded

Place all ingredients, except milk and cheese, in a crock-pot
and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting
with steel blade or into blender container. Cover and process
until smooth. Or, use a potato masher directly in the crock-pot.

Pour cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese
is melted and mixture is hot (do not boil, or it will break).

Notes - You can do this on the stove as well as in the crock. This is so good!