Creamy mushrooms with mustard & spinach wild rice
Waitrose and Partners

Creamy mushrooms with mustard & spinach wild rice

Be sure to pick up the correct half fat crème fraîche, as not all behave the same when they’re boiled.

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VegetarianHealthyLow salt2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

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Ingredients

  • 2 tbsp olive oil
  • 500g pack Essential Mushrooms, quartered
  • 2 onions, finely chopped
  • 4 clove/s garlic, crushed
  • 2 x 250g pouches wholegrain, wild & red rice
  • 115g pack baby spinach
  • 1 tbsp wholegrain mustard
  • 150ml vegetable stock, made with a cube
  • 300ml tub Essential Reduced Fat British Crème Fraîche
  • 1/2 x 20g pack dill, chopped

Method

  1. Heat 1 tbsp oil in a large frying pan or wok and fry the mushrooms for 5 minutes, stirring frequently, until the juices evaporate and the mushrooms are turning pale golden. Add the onions, garlic and remaining oil and fry for 5 minutes more.

  2. Heat the rice pouches 1 at a time in the microwave, according to pack instructions. Tip into a bowl, then fold in the baby spinach leaves. Season.

  3. Add the mustard, stock, crème fraîche and 2/3 of the dill to the pan and season. Heat through for 2 minutes until piping hot. Spoon over the rice and spinach on serving plates, then scatter with the remaining dill.

Cook’s tip

If you have wholegrain or white rice in the store cupboard, use instead of the pouches, allowing 50g uncooked rice per portion. Add extra flavour, if liked, with black pepper and fresh or frozen chopped herbs.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,143kJ/ 511kcals

Fat

21g

Saturated Fat

7.9g

Carbohydrates

65g

Sugars

7.5g

Fibre

6.3g

Protein

11g

Salt

0.9g

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Knorr Gluten Free Vegetable Stock Cubes80g

80g

Item price

£1.30

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£1.63/100g

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