Creamy mushrooms with mustard & spinach wild rice

Name: Creamy mushrooms with mustard & spinach wild rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g pack Essential Mushrooms, quartered; 2 onions, finely chopped; 4 clove/s garlic, crushed; 250 g pouches wholegrain, wild & red rice; 115 g pack baby spinach; 1 tbsp wholegrain mustard; 150 ml vegetable stock, made with a cube; 300 ml tub Essential Reduced Fat British Crème Fraîche; 20 g pack dill, chopped

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

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.