- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Mark Mulcahy
Ingredients
- 1 medium Onion chopped
- 1 cup Organic Celery thinly sliced
- 1 cup Mushrooms sliced
- 1/2 cup Butter or Margine
- 1/2 cup Flour
- 1 quart Chicken Broth Mushroom Broth or Vegetable Broth
- 2 cups Wild Rice cooked
- 2 cups Organic Cauliflower florets blanched
- 1 cup Light Cream
Directions
In a large saucepan, sauté onion, celery and mushrooms in butter until tender.
Sprinkle with flour. Stir to coat well. Gradually add broth. Cook and stir until thickened.
Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through. Do not boil.
The combination of the wild rice’s nutty flavor with the cauliflower and other ingredients will surely change a few minds and may even become a regular addition to your wintertime fare.
We have all had coleslaw or corned beef and cabbage, but I’ll bet few of you have had Blue Cabbage Rolls.
These tasty rolls can be used as a side dish or as a main course. The blue corn meal can be found in most natural food stores, or even on the shelves of many grocery stores these days.
