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Ингредиенты
- 50 gm Wild rice, (2oz)
- 2 Tbsp. Extra virgin olive oil
- 1/2 x Onion, finely minced
- 125 gm Mixed mushrooms, shiitake, chestnut, open cap, minced
- 3 Tbsp. Dry white wine
- Â Â Salt and freshly grnd black pepper
- 4 Tbsp. Double cream
- 1 Tbsp. Freshly minced parsley
- 40 gm , (1 1/2oz) freshly grated parmesan cheese
- 1 pkt Round courgettes
Инструкции
- Preheat the oven to 180 C, 350 F, Gas Mark 4.
- Cook the rice according the the pack instructions.
- Heat the oil in a saucepan and fry the onion for 2-3 min.
- Add in the mushrooms and fry for a further 3 min.
- Add in the wine and season well with salt and pepper.
- Simmer for 3-4 min till the wine has reduced, then add in the cream, parsley and half of the cheese.
- Remove from the heat.
- Peel the courgettes, slice in half horizontally and scoop out the seeds.
- Divide the mushroom stuffing between the four halves. Cover with foil and bake in the oven for 30 min.
- Remove the foil, sprinkle with the remaining parmesan cheese and return to the oven, uncovered for a further 15 min.
- NOTES : An attractive and delicious vegetarian main meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 88 | 54% |
| Total Fat 9.99g | 12% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 15mg | 1% |
| Potassium 324mg | 9% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.26g | 2% |
| Protein 3.92g | 6% |
