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Mushroom stroganoff with rice recipe

Mushroom stroganoff with rice recipe

1 rating

This veggie stroganoff is super-easy to rustle together. Meaty mushrooms are coated in a creamy soured cream sauce, spiced with smoked paprika. Serve over rice for a delicious family meal. See method

Ingredients

  • 300g Grower’s Harvest long grain rice, rinsed
  • 1 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 1 onion, finely chopped
  • 485g chestnut mushrooms, thickly sliced
  • 1 tsp smoked paprika
  • 1 tbsp plain flour
  • 1 vegetable stock cube, made up to 200ml
  • 150ml pot soured cream
  • 350g frozen broccoli florets
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    1935kj
    460kcal     23%

  • Fat

    13g 19%

  • Saturates

    6g 28%

  • Sugars

    6g 7%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 68.2g Protein 14.1g Fibre 6.4g

Method

  1. Put the rice in a saucepan and pour over 450ml boiling water from the kettle. Bring to the boil, cover with a lid and cook over a low heat for 15-18 mins, swirling the pan occasionally, until cooked. Set aside with the lid on to keep warm. 
  2. Heat the oil in a large, high-sided frying pan and cook the garlic and onion for 5-6 mins until softened. 
  3. Add the sliced mushrooms and cook over a medium heat for 10 mins or until the liquid has evaporated. Add the paprika, flour and some seasoning. Stir well to coat and leave to cook for 1 min. 
  4. Slowly add the stock, stirring constantly. Let it bubble for 2-3 mins to reduce slightly. 
  5. Turn the heat to low and add the soured cream, then cook for 1 min to heat through. 
  6. Cook the frozen broccoli in the microwave or a small pan of boiling water. 
  7. Divide the cooked rice and broccoli between 4 plates. Spoon the mushroom stroganoff and sauce over the rice, and serve.

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