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Add a photoBased on John Ash's non-dairy Cream Sauce without the cream. I used the sauce to make a wonderful Creamed Mushroom Sauce to serve with chicken cutlets. The Creamy Sauce has a wonderful texture and full flavor, so much better than any non dairy alternative I have tried, and very low in fat. I can't wait to try instead of afar and flour roux in my Chicken and Dumplings recipe.
Ingredientes
- 1 Tbsp olive oil
- 1 cup finely chopped onion
- 2/3 cup medium or long grain white rice
- 5 cups chicken broth- homemade or low sodium
- 1 cup dry white wine
- 1/2 tsp salt
- Pepper
Direcciones
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, just until onion softens a bit. Do not let it brown. Add rice and cook, stirring, for 2 minutes. Add broth and wine, 1/4 tsp salt and a few grinds of pepper and bring to a boil. Cover and simmer until rice is extremely soft with no tough center and liquid is reduced, about 25 minutes.
- Remove from hear and let cool slightly. Using an immersion blender or stand blender purée sauce until smooth. The sauce should be thick but pourable. You can add more broth if too thick. Adjust salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 23 | 15% |
| Total Fat 2.61g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 509mg | 21% |
| Potassium 255mg | 7% |
| Total Carbs 20.53g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.35g | 1% |
| Protein 3.73g | 6% |
