Wild Rice, Cauliflower, Asparagus & Fine Beans with Cheese Sauce
6og long grain Canadian wild rice, cooked according to package instructions
2 baby cauliflowers, steamed (about 285g)
150g asparagus, setamed
100g fine beans, steamed
Serve with:
Reduced Fat Cheese Sauce
1/2 pint skimmed milk
20g sauce flour
1 teaspoon Colman's English mustard powder
1 teaspoon Marigold Reduced Salt Vegetable Boullion powder
1 tablespoon Lea & Perrins Worcestershire sauce
80g half fat Cheddar Cheese
1/2 teaspoon paprika
salt & pepper to taste
Whizz milk, sauce flour, mustard, vegetable boillion and Worcestershire sauce in a blender until smooth. Pour into a small sauce pan and cook over low heat until starting to thicken, about 20 minutes. Add the grated cheese and stir until melted. Add the paprika and season to taste. Pour over vegetables and rice and serve.
Calories (kcal) 791.5
Carbohydrate (g) 92.5
Protein (g) 59.9
Fat (g) 20.5
Fibre (g) 11.1
I LOVE wild rice and cheese sauce. Old, fatter me liked nothing better than a massive bowl of wild rice slathered in full fat cheese sauce. This is a slightly less calorific version.
Posts
