Mushroom Stroganoff Rice

• 250 glong grain rice, rinsed
• 400 gchestnut mushrooms, thickly sliced
• salt and black pepper to taste
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tspsweet smoked paprika
• 700 mlvegetable stock
• 150 gsoured cream
• 1 tbspolive oil
• 20 gbutter
• 1 tspDijon mustard
• 15 gflat-leaf parsley, chopped

Method

1. 1Heat the olive oil and butter in a large lidded pan over medium-high heat until the butter is foaming and smells nutty.
2. 2Tip in the mushrooms in a single layer and leave them alone for 3 minutes before stirring; crowd the pan and they steam, give them space and they brown. Cook for 8 to 10 minutes total, stirring only now and then, until they've lost their moisture and turned deeply golden at the edges. Season generously with salt and black pepper.
3. 3Add the onion and cook for 4 minutes until softened and sweet, scraping up any mushroom fond from the base of the pan. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant.
4. 4Add the rinsed rice and stir for 1 minute so every grain is coated in the smoky, buttery base.
5. 5Pour in the vegetable stock and bring to a gentle simmer, scraping the bottom once more. Cover, drop the heat to low and cook for 15 minutes.
6. 6Take the pan off the heat and leave it covered for 5 minutes so the rice can settle and finish steaming; lift the lid early and you lose the last of the cook.
7. 7Fold through the soured cream, Dijon mustard and most of the parsley until the whole pan looks creamy, glossy and flecked with paprika. Scatter over the remaining parsley and serve.

Per serving

kcal

426

protein

10.1g

fibre

3.1g

carbs

61.3g

fat

15.6g