Ingredients
|
1 1/2
|
cups
|
Mahatma® White Rice
|
|
1
|
lb
|
fresh salmon, cut into 1-inch cubes
|
|
1 1/2
|
cups
|
fresh vegetables, cubed
|
|
8
|
Tbsps
|
butter flavor sprinkles, divided
|
|
3
|
Tbsps
|
flour
|
|
1/2
|
tsp
|
minced garlic
|
|
2
|
cups
|
fat free milk
|
|
2
|
oz
|
fat free cream cheese, softened
|
|
1/4
|
cup
|
grated Parmesan cheese
|
|
2
|
Tbsps
|
lemon juice
|
|
2
|
Tbsps
|
water
|
Cooking Directions
Prepare rice according to package directions. Meanwhile, thread salmon and vegetables on skewers.
Blend together 6 tablespoons butter sprinkles, flour, garlic and milk in a small saucepan; bring to a gentle boil stirring constantly; cook 1 minute. Remove from heat and whisk in cream cheese and Parmesan. Cover to keep warm.
Bring lemon juice and water to a boil in a small saucepan; stir in remaining 2 tablespoons butter sprinkles; cook for 2 minutes. Brush glaze on prepared skewers and broil 5 minutes on each side.
Serve by combining cream sauce with cooked rice. Top with skewer.