Dinner Saturday 15 September - Wild Rice & Vegetables with Cheese Sauce

Wild Rice & Vegetables with Cheese Sauce
220g cooked wild rice
100g broccoli, steamed
100g fine beans, steamed
1 serving Veloute Sauce with Emmenthal

Emmenthal Veloute
200 ml vegetable stock
10g cornflour
30ml extra thick single cream
50g grated Emmenthal cheese

Combine the cold stock with the cornflour and cook over low hat until thickened, about 5 minutes.

Add the cream and grated cheese and cook while stirring until cheese is melted. Season to taste with salt & pepper and serve.

Makes 1 large serving
Nutrition Data per serving
Calories (kcal) 301.2
Carbohydrate (g) 14.8
Protein (g) 17.1
Fat (g) 19.3
Fibre (g) 0.0

Nutrition Data for meal
Calories (kcal) 564.7
Carbohydrate (g) 63.4
Protein (g) 31.5
Fat (g) 21.4
Fibre (g) 9.1