Long Grain & Wild Rice Soufflé
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 360.5
- Total Fat: 21.7 g
- Cholesterol: 174.0 mg
- Sodium: 942.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.5 g
- Protein: 17.2 g
View full nutritional breakdown of Long Grain & Wild Rice Soufflé calories by ingredient
Introduction
This is a lot simpler and "idiot proof" than a soufflé sounds. This is a lot simpler and "idiot proof" than a soufflé sounds.Number of Servings: 5
Ingredients
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One 4 oz. package Farmhouse® Long Grain & Wild Rice Traditional Herbs & Seasonings
3 Tablespoons butter or margarine
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/3 cup cream
1 cup grated Parmesan cheese
3 egg yolks
4 egg whites, stiffly beaten
Directions
1.Prepare rice according to package directions.
2.In medium sauce pan, melt butter or margarine. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently.
3.Increase heat to medium. Add milk and cream, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add cheese and stir until melted. Remove from heat.
4.In medium bowl, beat egg yolks until thick and lemon colored. Gradually add sauce, stirring constantly so egg yolks will not curdle. Mix in rice. Cool for 20 minutes.
5.Preheat oven to 375° F.
6.Gently fold beaten egg whites into rice mixture. Place in a 2-quart buttered soufflé dish.
7.Bake for 20 minutes or until set and golden brown.
Serving Size: Makes about four to six i cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JAMIECEE.
2.In medium sauce pan, melt butter or margarine. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently.
3.Increase heat to medium. Add milk and cream, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add cheese and stir until melted. Remove from heat.
4.In medium bowl, beat egg yolks until thick and lemon colored. Gradually add sauce, stirring constantly so egg yolks will not curdle. Mix in rice. Cool for 20 minutes.
5.Preheat oven to 375° F.
6.Gently fold beaten egg whites into rice mixture. Place in a 2-quart buttered soufflé dish.
7.Bake for 20 minutes or until set and golden brown.
Serving Size: Makes about four to six i cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JAMIECEE.
