Golden-topped Fennel – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Light meal, Main course, New, Rice, Vegetables	4	Servings

INGREDIENTS

4		X225g bulbs fennel, approx
		Salt and freshly ground
		black pepper
125	g	Mixed white and wild rice
125	g	Onions
275	g	Small brown-cap mushrooms
1		Bunch watercress
2	t	Oil
2	T	Soy sauce
25	g	Low-fat spread
2		Level tbsp white plain flour
300		Skimmed milk
40	g	Freshly grated Parmesan
		cheese
		Grilled cherry tomatoes and
		watercress to garnish

INSTRUCTIONS

Halve the fennel lengthways; remove and discard the central core.  Cook
in boiling salted water for about 15 minutes until just tender,  then
drain well. Cook the rice in boiling salted water until just  tender
(follow packet instructions); drain well. Meanwhile, roughly  chop the
onions, slice the mushrooms and roughly chop the watercress.  Heat the
oil in a frying pan and sautÃ© the onion for 2 minutes. Add  the
mushrooms and cook, stirring, for 4-5 minutes or until all excess
moisture is driven off. Add the rice, watercress and soy sauce;
season. Meanwhile, make the Parmesan sauce. Melt the low-fat spread  in
a small pan, then stir in the flour, followed by the milk. Bring
slowly to the boil, stirring continually, until sauce thickens. Whisk
until smooth; simmer gently for 1-2 minutes. Stir in 25g cheese and
season. Keep warm over a low heat. Arrange the fennel halves in a
shallow ovenproof dish. Pile the mushroom mixture on to each one,
spoon the sauce over, sprinkle with the remaining Parmesan cheese and
grill until golden brown. To serve, garnish with the halved, grilled
cherry tomatoes and watercress.  NOTES : Preparation time: 20 minutes
Cooking time: 20 minutes 270  cals per serving high fibre Serves 4
Recipe by: Good Housekeeping,  July 1997 Posted to MC-Recipe Digest V1
#656 by Kerry Erwin  <kerry@north.org> on Jul 06, 1997

A Message from our Provider:

“Many folks want to serve God, but only as advisers”