Mediterranean Vegetable Stroganoff
A delicious blend of vegetables with a creamy sauce served over turmeric noodles. You'll not miss the meat!
Servings 8 Servings
Calories 516kcal
Ingredients
- 3 cups broccoli bite size
- 4 medium carrots thinly sliced
- ¼ cup butter
- 1 pound fresh mushrooms sliced
- 1 medium leek sliced
- 1 clove garlic minced
- 3 tablespoons regular or gluten free flour
- 2 cups half and half
- 2 tablespoons soy sauce
- 1 teaspoon chicken bouillon
- ½ cup dry sherry or white wine
- ½ cup sliced ripe olives
- 1 cup sour cream
- 1 cup ricotta
- ½ cup Parmesan freshly grated
For Turmeric Rice
- 2 cups rice
- 4 cups water
- ½ teaspoon turmeric
- 1 teaspoon chicken or vegetable bouillon
- Parsley for garnish optional
Instructions
- Cook broccoli and carrots in boiling, salted water for 5 minutes or until crisp and tender. Drain.
- Melt butter and sauté mushrooms, leeks and garlic until mushrooms in butter until mushrooms are just tender.
- Blend in flour. Stir in cream, soy and bouillon. Cook and stir until thickened and bubbly.
- Add drained veggies, wine and olives. In small bowl, combine sour cream, ricotta and Parmesan. Gradually stir 1 cup hot mixture into cheese and then return to pan. Cook 3 to 4 minutes until heated. DO NOT BOIL!
- Prepare rice per package directions; adding turmeric and bouillon to water.
- Serve Stroganoff mixture over turmeric rice.
- Garnish with parsley (optional)
Nutrition
Serving: 1Serving | Calories: 516kcal | Carbohydrates: 54g | Protein: 16g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 652mg | Potassium: 643mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6277IU | Vitamin C: 35mg | Calcium: 292mg | Iron: 2mg