Mushroom Ragout in Rice Ring
16
16
Ingredients
1 | bunch |
soup greens
|
* |
18 | ounces |
veal
|
|
4 | cups |
water
salted |
|
1 | each |
onions
|
|
18 | ounces |
mushrooms
|
|
3 | ounces |
butter
|
|
2 | ounces |
all-purpose flour
|
|
2 | cups |
beef stock
instant |
|
¾ | cup |
sweet cream
|
|
1 | cup |
white wine
|
* |
1 | x |
salt and black pepper
|
* |
1 | x |
sugar
to taste |
* |
2 | bags |
rice
instant |
* |
1 | each |
eggs
hard-boiled |
|
1 | each |
tomatoes
|
|
1 | tablespoon |
butter
|
|
2 | tablespoons |
parsley leaves
finely chopped |
Directions
Clean and cut up the soup greens in small cubes, add the water and meat and cook all for 45 minutes.
Chop the onion very fine, half the mushrooms.
Melt the butter and sauté both for a short while;add the flour and cream, fill up with the broth and simmer for another 20 minutes.
Season to taste.
Prepare rice as directed. Mix the mushrooms and the meat together.
Season and add the egg and the finely chopped tomatoe.
Grease a rice ring form and fill in the rice, than invert on a platter and fill the ragout in the middle.
Garnish with tomatoes and parsley.
Nutrition Facts
Serving Size 433g (15.3 oz)Amount per Serving
Calories 57041% of calories from fat
% Daily Value *
Total Fat 26g
40%
Saturated Fat 14g
71%
Trans Fat
0g
Cholesterol 144mg
48%
Sodium 359mg
15%
Total Carbohydrate
19g
19%
Dietary Fiber 2g
7%
Sugars g
Protein
50g
Vitamin A 16%
•
Vitamin C 10%
Calcium 9%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?