Mediterranean Stroganoff

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3 c. broccoli, bite size
4 medium carrots, thinly sliced
1/4 c. butter
1 lb. fresh mushrooms, sliced
1 medium leek or 3-4 green onions, sliced
1 clove garlic, minced
3 Tbsp. flour
2 c. light cream or milk

2 Tbsp. soy sauce
1 tsp. bouillon or 1 cube
1/2 c. dry white wine
1/2 c. sliced ripe olives
1 c. sour cream
1 c. ricotta
1/2 c. freshly grated Parmesan

Cook broccoli and carrots in boiling, salted water for 5 minutes or until crisp and tender. Drain. Sauté mushrooms, lees and garlic in butter until mushrooms are tender. Blend in flour. Stir in cream, soy and bouillon. Cook and stir until thickened and bubbly. Add drained veggies, wine and olives. In small bowl, combine sour cream, ricotta and Parmesan. Gradually stir 1 cup hot mixture into cheese and then return to pan. Cook 3 to 4 minutes until heated. DO NOT BOIL!

Serve over turmeric rice: Add 1/4 tsp. turmeric to water for each 4 cups rice.

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