Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Observe your portion sizes particularly foods and beverages that are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, choose food or beverages that have fewer kilo-joules in other meals daily.
Tips for seeing the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting period on the job
Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many diseases.
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We hope you got benefit from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. To cook vickys creamy mushroom & wild rice soup, gf df ef sf nf you need 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Use 60 ml olive oil, divided
- You need 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- Provide chestnut, white etc, any varieties you choose are fine
- You need 1 onion, chopped
- Prepare 2 carrots, chopped
- Use 2 celery sticks, chopped
- Get 4 cloves garlic, finely chopped
- Prepare 2 tbsp gluten-free flour
- Provide 240 ml (1 cup) dry white wine
- Provide 960 ml (4 cups) vegetable stock
- Take 360 ml (1 & 1/2 cups) full fat coconut milk
- Prepare 175 g (1 cup) dry wild rice
- Take 1 tsp dried rosemary
- You need to taste Salt & pepper
- Provide Chopped parsley to garnish
Instructions to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Heat 2 tablespoons of the oil over medium heat then add the mushrooms in an even layer. Cook for 5 minutes then turn over and cook 5 minutes more until lightly browned
- Remove the mushrooms from the pan and let rest on a plate
- Heat the remaining oil in the pan then add the onion, carrots, celery and garlic. Cook for about 5 minutes then stir in the flour and cook 3 minutes more
- Add the wine and return the mushrooms to the pot. Bring to the boil then turn down to a simmer until the liquid has reduced by about half, around 4 minutes
- Stir in the stock, coconut milk, rice and dried rosemary. Bring to the boil then turn down to a simmer. Let simmer uncovered until the rice is tender, 45 - 60 minutes, stirring occasionally. Add a bit more water to the pan if needed
- Remove the pan from the heat and season with salt and pepper to taste. Ladle into bowls and sprinkle with fresh parsley
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely first
Buy raw meat or fish and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you’re likely to use has been saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you can keep the food and if it needs to go in the fridge.
This sort of food frequently has special packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not mean that the food will be harmful, but its flavour, colour or texture might start to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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