Ingredients

The following ingredients have 7 Servings
  • 3 c. broccoli (bite size)
  • 4 medium carrots (thinly sliced)
  • 1/4 c. butter
  • 1 lb. fresh mushrooms (sliced)
  • 1 medium leek or 3-4 green onions (sliced)
  • 1 clove garlic (minced)
  • 3 Tbsp. regular or gluten free flour
  • 2 c. half and half
  • 2 Tbsp. soy sauce
  • 1 tsp. bouillon or 1 cube (vegetable or chicken)
  • 1/2 c. dry sherry or white wine
  • 1/2 c. sliced ripe olives
  • 1 c. sour cream
  • 1 c. ricotta
  • 1/2 c. freshly grated Parmesan
  • 2 cups rice
  • 4 cups water
  • 1/2 tsp turmeric
  • 1 tsp chicken or vegetable bouillon
  • Parsley for garnish (optional)

Instruction

  • Cook broccoli and carrots in boiling, salted water for 5 minutes or until crisp and tender. Drain.
  • Melt butter and sauté mushrooms, leeks and garlic until mushrooms in butter until mushrooms are just tender.
  • Blend in flour. Stir in cream, soy and bouillon. Cook and stir until thickened and bubbly.
  • Add drained veggies, wine and olives. In small bowl, combine sour cream, ricotta and Parmesan. Gradually stir 1 cup hot mixture into cheese and then return to pan. Cook 3 to 4 minutes until heated. DO NOT BOIL!
  • Prepare rice per package directions; adding turmeric and bouillon to water.
  • Serve Stroganoff mixture over turmeric rice.
  • Garnish with parsley (optional)