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Cream Substitute (P)
Source: Fetzer Vineyards
Yield: 2-1/2 cups

2 teaspoons olive oil
1/2 cup chopped onions
1/3 cup short-grain rice
1 cup Chardonnay wine
2 cups chicken or vegetable stock or broth preferably low fat
Salt and fresh-ground black pepper, to taste

In a non-reactive heavy saucepan, heat oil over medium heat. Add onions and sauté about 3 minutes; or until soft but not brown. Stir in rice and wine. Bring to a boil, reduce heat, cover and simmer abut 25 minutes or until liquid is absorbed. Cool slightly.

Transfer mixture to a food processor fitted with metal blade. With motor running, pour stock or broth slowly through feed tube until mixture reaches a "creamy" consistency (You may not need all the broth.) Season with salt and pepper. Keep refrigerated until using.

Poster's Notes:
I found this in the newspaper the other day, This is what the article says: A great mixture you can add to all kinds of savory soups and sauces to simulate the richness and mouthfeel of heavy cream. We have used it in lieu of heavy cream when making creamed vegetables.

Posted by Faygie

Nutritional Info Per Serving: 1 tablespoon: 8 calories; 33% fat calories; .23g protein; 1g carbohydrates; 19mg cholesterol; 6mg sodium