[Superquick] Mushroom & White Bean Casserole
with Buttery Rice & Parsley
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
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1 packet
Dijon Mustard
1 packet
Sliced Mushrooms
1 packet
Parsley
1 packet
Thickened Cream
(Contains: Milk;)
1
Lemon
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Boil the kettle. Half-fill a medium 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 mushrooms, until browned and softened, 6-8 minutes.
• Reduce heat to medium, add herb & mushroom seasoning and cook until fragrant, 1 minute. • Add cannellini beans, thickened cream, Dijon mustard, vegetable stock pot and a splash of water, and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, add a squeeze of lemon juice and baby spinach leaves, and stir until wilted.
• Divide buttery rice between bowls. • Top with mushroom and white bean casserole. Tear over parsley. • Serve with remaining lemon wedges. Enjoy!
