Mustardy Mushroom Stroganoff with fluffy basmati rice
Ingredients
- 200 ml White Basmati Rice rinse
- 40 g Spinach rinse & roughly shred
- 200 g Mixed Exotic Mushrooms wipe clean & roughly slice
- 1 Onion peel & finely slice
- 1 Garlic Clove peel & grate
- 120 ml Creamy Mustard (100m/ Crème Fraîche &
- 20 m/ Wholegrain Mustard)
- 5 g Fresh Parsley rinse, pick & roughly chop
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
- RICE Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed 8-10 minutes. Remove from the heat, mix in the shredded spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
- MUSHIES Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the sliced onions and fry until soft, 4 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
- STROG Add 200ml of water and the creamy mustard to the pan. Simmer until warmed through and slightly thickening 2-3 minutes.
- Remove from the heat add a sweetener (to taste), and season.
- TIME TO EAT Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy!
