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 packet
Garlic Paste
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Lemon
1 packet
Parsley
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
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 garlic paste and cook until fragrant, 1 minute. • Add cannellini beans, light cooking cream, Dijon mustard, stock concentrate, tomato paste 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!
