Fish And Rice Ramekins Recipe
Ingredients
| Cooked brown rice | 1 Cup (16 tbs) | |
| 3 tsp safflower oil plus 2 tsp, divided | ||
| Onion powder | 1 Teaspoon | |
| Marjoram | 1/8 Teaspoon | |
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Dry sherry | 1 Teaspoon | |
| Brown rice flour | 1 1/2 Teaspoon | |
| 1 cup soybean milk | ||
| Salt | 1/4 Teaspoon | |
| Marjoram | 1/4 Teaspoon | |
| White fish | 1 1/2 Cup (16 tbs), cooked, drained | |
| Ground nuts or sunflower seeds | ||
Directions
Combine rice, 1 tablespoon of the oil, and the onion powder and marjoram.
Pat into four oiled ramekins and up the sides as a pie crust.
Set aside.
Saute mushrooms in 2 teaspoons of the oil until moisture is evaporated.
Add sherry and heat until nearly evaporated.
Set aside.
Make a white sauce: Blend flour into the remaining 2 tablespoons oil.
Stir in soybean milk.
Add salt and marjoram.
Stir until smooth and thickened.
Have fish ready.
Stir mushrooms and fish into white sauce.
Spoon into the ramekins.
Top with finely chopped or ground nuts or seeds.
Bake at 350° about 20 minutes, or until bubbly.
Pat into four oiled ramekins and up the sides as a pie crust.
Set aside.
Saute mushrooms in 2 teaspoons of the oil until moisture is evaporated.
Add sherry and heat until nearly evaporated.
Set aside.
Make a white sauce: Blend flour into the remaining 2 tablespoons oil.
Stir in soybean milk.
Add salt and marjoram.
Stir until smooth and thickened.
Have fish ready.
Stir mushrooms and fish into white sauce.
Spoon into the ramekins.
Top with finely chopped or ground nuts or seeds.
Bake at 350° about 20 minutes, or until bubbly.
Chef
