Mushroom & Cannellini Bean Stroganoff
with Buttery Rice & Parsley
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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!
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
ā¢ Boil the kettle. Half-fill a large saucepan with the boiling water.
ā¢ Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
ā¢ Drain, then add the butter and stir to combine.
ā¢ Meanwhile, drain and rinse cannellini beans.
ā¢ Slice lemon into wedges.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes.
ā¢ Reduce heat to medium, then add herb & mushroom seasoning and cook until fragrant, 1 minute.
ā¢ Add cannellini beans, thickened cream, Dijon mustard, stock concentrate and a splash of water and cook until slightly reduced, 2-3 minutes.
ā¢ Remove pan from heat, then add a squeeze of lemon juice and baby spinach leaves and stir until wilted, 1 minute
ā¢ Divide buttery rice between bowls.
ā¢ Top with mushroom and cannellini bean stroganoff. Tear over parsley.
ā¢ Serve with remaining lemon wedges. Enjoy!
