Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 bunches leeks
- 8 portabella mushroom caps, sliced
- 2 cups Grill Goddess Sauce
- 4 qts vegetable stock
- 1 cup cooked brown rice
- 3 tbsp cornstarch, dissolved in 1/4 cup cold water
- =
Directions
Cut root ends off of leeks and cut them into long strips. Put leeks and sliced mushrooms in a large mixing bowl with1 cup of the Grill Goddess sauce. Marinate for a few minutes.
If you have a grill, grill the mushrooms on medium heat and flip and baste occasionally until soft. Grill the leeks on low and keep them constantly moving to prevent burning. If you don't have a grill, you can cook the mushrooms and leeks on a baking sheet in a oven at about 400 degrees. After the leeks are grilled, chop them up.
In a soup pot, combine portabellas, leeks, remaining sauce and stock. Bring to a boil, add rice and simmer for 30 minutes. Mix cornstarch slurry into soup. Stir for a minute and serve.