Ingredients:
2 cups boiled brown rice
Sauce:
1 onion, finely chopped
4-6 tablespoons water
2 cups fresh or canned mushrooms, thinly sliced
1 vegetable bouillon cube
1/2 teaspoon Maggi seasoning
3/4 cup plain nonfat yogurt
1 tablespoon whole wheat flour dissolved in 3 tablespoons water
1/8 teaspoon pepper
2 tablespoons finely chopped parsley
Sauce:
1 onion, finely chopped
4-6 tablespoons water
2 cups fresh or canned mushrooms, thinly sliced
1 vegetable bouillon cube
1/2 teaspoon Maggi seasoning
3/4 cup plain nonfat yogurt
1 tablespoon whole wheat flour dissolved in 3 tablespoons water
1/8 teaspoon pepper
2 tablespoons finely chopped parsley
Recipe:
1. Cook rice according to package instructions.
2 Meanwhile, saute onion in a little water until soft.
3. Add mushrooms, dissolved vegetable bouillon cube and simmer for a few minutes.
4. Add flour and stir in yogurt; heat (do not boil as yogurt will curdle) stirring constantly.
5. Add pepper.
6. Pour rice into mushroom mixture in saucepan, stir, sprinkle parsley and serve.
2 Meanwhile, saute onion in a little water until soft.
3. Add mushrooms, dissolved vegetable bouillon cube and simmer for a few minutes.
4. Add flour and stir in yogurt; heat (do not boil as yogurt will curdle) stirring constantly.
5. Add pepper.
6. Pour rice into mushroom mixture in saucepan, stir, sprinkle parsley and serve.
Serves:
4