Mediterranean Vegetable Stroganoff With Ricotta And Parmesan Cheese

Serving 6 people

40 min


  • bouillon 1 tsp. bouillon or 1 cube (vegetable or chicken)
  • broccoli 3 c. broccoli, bite size
  • butter 1/4 c. butter
  • carrots 4 medium carrots, thinly sliced
  • dry sherry 1/2 c. dry sherry or white wine
  • fresh mushrooms 1 lb. fresh mushrooms, sliced
  • garlic 1 clove garlic, minced
  • half and half 2 c. half and half
  • leek 1 medium leek or 3-4 green onions, sliced
  • olives 1/2 c. sliced ripe olives
  • parmesan 1/2 c. freshly grated Parmesan
  • regular chex 3 Tbsp. regular or gluten free flour
  • rice 2 cups rice
  • ricotta 1 c. ricotta
  • sour cream 1 c. sour cream
  • soy sauce 2 Tbsp. soy sauce
  • turmeric 1/2 tsp turmeric
  • vegetable bouillon 1 tsp chicken or vegetable bouillon
  • water 4 cups water
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How to make it

  1. Cook broccoli and carrots in boiling, salted water for 5 minutes or until crisp and tender.
  2. Drain.Melt butter and saut mushrooms, leeks and garlic until mushrooms in butter until mushrooms are just tender.Blend in flour. Stir in cream, soy and bouillon. Cook and stir until thickened and bubbly.
  3. Add drained veggies, wine and olives. In small bowl, combine sour cream, ricotta and Parmesan. Gradually stir 1 cup hot mixture into cheese and then return to pan. Cook 3 to 4 minutes until heated. DO NOT BOIL!Prepare rice per package directions; adding turmeric and bouillon to water.
  4. Serve Stroganoff mixture over turmeric rice.
  5. Garnish with parsley (optional)