Golden-topped fennel

Yield: 4 Servings

Measure Ingredient
4 \N X225g bulbs fennel, approx
\N \N Salt and freshly ground black pepper
125 grams Mixed white and wild rice
125 grams Onions
275 grams Small brown-cap mushrooms
1 small Bunch watercress
2 teaspoons Oil
2 tablespoons Soy sauce
25 grams Low-fat spread
2 \N Level tbsp white plain flour
300 millilitres Skimmed milk
40 grams Freshly grated Parmesan cheese
\N \N Grilled cherry tomatoes and watercress, to garnish

1. Halve the fennel lengthways; remove and discard the central core. Cook in boiling salted water for about 15 minutes until just tender, then drain well. Cook the rice in boiling salted water until just tender (follow packet instructions); drain well.

2. Meanwhile, roughly chop the onions, slice the mushrooms and roughly chop the watercress. Heat the oil in a frying pan and sauté the onion for 2 minutes. Add the mushrooms and cook, stirring, for 4-5 minutes or until all excess moisture is driven off. Add the rice, watercress and soy sauce; season.

3. Meanwhile, make the Parmesan sauce. Melt the low-fat spread in a small pan, then stir in the flour, followed by the milk. Bring slowly to the boil, stirring continually, until sauce thickens. Whisk until smooth; simmer gently for 1-2 minutes. Stir in 25g cheese and season. Keep warm over a low heat.

4. Arrange the fennel halves in a shallow ovenproof dish. Pile the mushroom mixture on to each one, spoon the sauce over, sprinkle with the remaining Parmesan cheese and grill until golden brown. To serve, garnish with the halved, grilled cherry tomatoes and watercress.

NOTES : Preparation time: 20 minutes Cooking time: 20 minutes 270 cals per serving high fibre Serves 4 Recipe by: Good Housekeeping, July 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@...> on Jul 06, 1997

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