Yield: 2 Servings
Measure | Ingredient |
---|---|
175 grams | Wild rice, washed |
350 larges | Mushrooms, sliced |
75 grams | Butter |
175 grams | Tomatoes, skinned & chopped |
5 tablespoons | Single cream |
5 tablespoons | Soured cream or yogurt |
\N \N | Salt, pepper |
\N \N | Lemon juice |
Serves 2-3
This delectable casserole of mushrooms, tomatoes and soured cream is served inside a ring of wild rice. The creamy sauce is mopped up by the rice and makes a memorable supper dish.
Drain the washed rice, cover with boiling water in a large saucepan and bring to the boil. Simmer for 5 minutes and leave to stand in the same water for half an hour. Then drain and cover with fresh water, and simmer for about 10-15 minutes until the rice is tender but still crunchy. Drain, and arrange around the edge of a warmed serving-dish.
Cover with foil and keep warm while you prepare the mushrooms.
Cut the mushroom slices into strips and toss in the butter over a gentle heat for 6-8 minutes until cooked through but not too soft.
Add the single cream and the tomatoes, mix well and simmer together for a further 4-5 minutes. Stir in the soured cream or yogurt and heat through gently. Season to taste with salt, pepper and a little lemon juice.
Place the mushroom mixture in the centre of the serving-dish, surrounded by the wild rice, and it is ready to serve.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias