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Mushroom Ragout in Rice Ring

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 bunch soup greens
*
18 ounces veal
4 cups water
salted
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1 each onions
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18 ounces mushrooms
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3 ounces butter
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2 ounces all-purpose flour
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2 cups beef stock
instant
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¾ cup sweet cream
1 cup white wine
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1 x salt and black pepper
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1 x sugar
to taste
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2 bags rice
instant
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1 each eggs
hard-boiled
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1 each tomatoes
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1 tablespoon butter
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2 tablespoons parsley leaves
finely chopped
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Ingredients

Amount Measure Ingredient Features
1 bunch soup greens
*
520.2 ml/g veal
946 ml water
salted
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1 each onions
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520.2 ml/g mushrooms
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86.7 ml/g butter
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57.8 ml/g all-purpose flour
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473 ml beef stock
instant
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177 ml sweet cream
237 ml white wine
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1 x salt and black pepper
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1 x sugar
to taste
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2 bags rice
instant
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1 each eggs
hard-boiled
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1 each tomatoes
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15 ml butter
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3E+1 ml parsley leaves
finely chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 433g (15.3 oz)
Amount per Serving
Calories 57041% 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?
 

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