Mushroom stroganoff with rice recipe
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- Serves 4
- 460 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1935kJ 460.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 68.2gProtein 14.1gFibre 6.4g
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Method
- 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.
- Heat the oil in a large, high-sided frying pan and cook the garlic and onion for 5-6 mins until softened.
- 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.
- Slowly add the stock, stirring constantly. Let it bubble for 2-3 mins to reduce slightly.
- Turn the heat to low and add the soured cream, then cook for 1 min to heat through.
- Cook the frozen broccoli in the microwave or a small pan of boiling water.
- Divide the cooked rice and broccoli between 4 plates. Spoon the mushroom stroganoff and sauce over the rice, and serve.
- See more Vegetarian recipes
