Mushroom & Cannellini Bean Stroganoff
with Buttery Rice & Parsley
Team buttery rice with herby, Dijon-spiked cannellini beans for a flavour combo you didn't know you needed. Not only will you have it plated up in 4 easy steps, it's super speedy and super tasty!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Cannellini Beans
1 packet
Dijon Mustard
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Lemon
1 packet
Parsley
1 packet
Sliced Mushrooms
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium or large saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain, add the butter and stir to combine.
• Meanwhile, drain and rinse cannellini beans.
• Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook sliced mushrooms, stirring, until browned and softened, 6-8 minutes.
• Reduce heat to medium, then add herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add cannellini beans, thickened cream, Dijon mustard, stock concentrateand a splash of water and cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add a squeeze of lemon juice and baby spinach leaves, and stir until wilted.
• Divide buttery rice between bowls.
• Top with mushroom and cannellini bean stroganoff. Tear over parsley.
• Serve with remaining lemon wedges. Enjoy!
