Brown Rice and Vegetable Cheese Soup


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Not only is brown rice healthy, but is has a great nutty flavor and chewy texture!

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Time needed

20 min preparation + 50 min cooking


  • 1/2 C. uncooked regular long grain brown rice
  • 1 1/2 C. water
  • 12 oz. prepared cheese product, cubed
  • 3 1/2 C. milk
  • 1 tsp. ground mustard
  • 1 1-lb. bag frozen broccoli, carrots and cauliflower, thawed, drained

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Cook rice in water as directed on package. In 3-quart saucepan, heat cheese and milk over medium heat, stirring occasionally, until cheese is melted. Stir in mustard until blended. Stir in rice and thawed vegetables. Cook 4 to 5 minutes, stirring occasionally, until hot.

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