You are here

Fish And Rice Ramekins

  Cooked brown rice 1 Cup (16 tbs)
  Safflower oil 3 Teaspoon, divided
  Onion powder 1 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Mushrooms 3⁄4 Cup (12 tbs), sliced
  Dry sherry 1 Teaspoon
  Brown rice flour 1 1⁄2 Teaspoon
  Soybean milk 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Fish 1 1⁄2 Cup (24 tbs), prepared (Any Cooked White Fish, Including Leftovers, Or Drained, Water-Packed Tuna Or Salmon; A Few Added Shrimp Are Always Good)
  Ground nuts/Sunflower seeds 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 789 Calories from Fat 223

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 3.5 g17.4%

Trans Fat 0 g

Cholesterol 93.1 mg31%

Sodium 774.9 mg32.3%

Total Carbohydrates 82 g27.5%

Dietary Fiber 8.3 g33.4%

Sugars 13.4 g

Protein 58 g116%

Vitamin A 7.5% Vitamin C 5.4%

Calcium 18.8% Iron 42.1%

*Based on a 2000 Calorie diet

Fish And Rice Ramekins Recipe