Mushroom Stroganoff Rice

• 250 glong grain rice, rinsed
• 400 gchestnut mushrooms, thickly sliced
• salt and black pepper to taste
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tspsweet smoked paprika
• 700 mlvegetable stock
• 150 gsoured cream
• 1 tbspolive oil
• 20 gbutter
• 1 tspDijon mustard
• 15 gflat-leaf parsley, chopped

Method

1. 1Heat the olive oil in a 30 cm wide, heavy-based lidded pan over a medium-high heat. Spread the mushrooms across the base and leave for 3 minutes before turning. Cook for another 5–7 minutes until their released liquid has evaporated and the cut faces are well browned. If they cannot sit in a loose layer, use two batches and allow another 8 minutes.
2. 2Turn the heat to medium and add the butter. Toss for 1–2 minutes until the butter foams and the milk solids turn hazelnut brown; stop before they blacken. Spoon half the mushrooms and a little of the brown butter onto a plate. Keeping these out of the simmer gives the finished rice some firmer, browned pieces.
3. 3Add the onion to the mushrooms left in the pan and cook for 4 minutes until softened. Stir in the garlic and smoked paprika for 30 seconds, then add the drained, rinsed rice. Stir for 1 minute to coat the grains in the smoky butter.
4. 4Pour in the vegetable stock and scrape the browned bits from the base. Bring to a simmer, cover tightly and turn the heat low. Cook for 15 minutes. Spread the reserved mushrooms over the rice, cover again and take the pan off the heat for 5 minutes so the rice finishes steaming and the mushrooms warm through.
5. 5Lift the reserved mushrooms onto their plate again and check a few rice grains. If they are still firm, add a splash of boiling water and cook, covered, for another 3–5 minutes. Once tender, take the pan off the heat and gently fold in 100 g of the soured cream, the Dijon mustard and half the parsley. The rice should be creamy, with the grains still distinct.
6. 6Taste the rice and add salt and black pepper as needed. Spoon into four bowls, scatter the brown-butter mushrooms loosely over the top and add the remaining 50 g soured cream in small spoonfuls. Finish with the remaining parsley. Keep the cool cream and browned mushrooms on the surface so each mouthful has a little contrast.

Per serving

kcal

426

protein

10.1g

fibre

3.1g

carbs

61.3g

fat

15.6g