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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
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.
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.
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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