Cream Sauce without the Cream

From EatingWell: January/February 2013 Here’s a formula for making “cream sauce without the cream” to use as a healthy replacement for fat- and calorie-rich cream sauces in your favorite soups, pastas or sauces. This healthy recipe for cream sauce without heavy cream makes a big batch, more than you’ll most likely need for one recipe, so refrigerate or freeze the extra sauce to use in other recipes. http://www.eatingwell.com/recipes/cream_sauce.html

Photo by Janice S.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

cups

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup finely chopped onion

  • 2/3

    cup long- or medium-grain white rice

  • 5

    cups reduced-sodium chicken broth or “no-chicken” broth (see Tip)

  • 1

    cup dry white wine

  • 1/4

    teaspoon salt, or more to taste

  • Freshly ground pepper, preferably white

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly. Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with salt and pepper. Nutrition Per cup : 159 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 5 g Protein; 1 g Fiber; 563 mg Sodium; 259 mg Potassium 1 1/2 Carbohydrate Serving Exchanges: 1 starch, 1/2 vegetable, 1/2 fat Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 3 months. Defrost overnight in the refrigerator or using the defrost setting on your microwave. Tip: To make the sauce vegetarian, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: