Mushroom, butter bean & coconut stroganoff, rice by Mindful Chef | Mealz

Mushroom, butter bean & coconut stroganoff, rice

2 Servings

5 min Prep, 25 min Cook


Allergy Friendly


Calories: 668

Views: 184


Cooking Stages

    • Boil a kettle. Rinse the wild rice and place in a saucepan of 200ml boiling water with a pinch of sea salt. Simmer for 25-30 mins.

    • Meanwhile, roughly chop the garlic and thinly slice the mushrooms. Cut the red pepper into bite-sized pieces and roughly chop the kale.

    • Heat 1 tbsp oil in a large pan on a medium heat and fry the garlic and mushrooms for 5 mins, then add the red pepper, kale and smoked paprika for a further 3 mins.

    • Drain the butter beans. Then add the butter beans, coconut milk and mustard to the vegetables and stir well. Turn the heat down to a gentle simmer and cook for 10 mins to thicken the sauce. Stir in the lemon juice to taste and season with sea salt and black pepper.

    • Drain the wild rice.

    • To serve, place the wild rice onto a warm plate, in the centre spoon over the mushroom, butter bean and red pepper stroganoff.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 668 cals33%
% Daily Value*
Kilojoules 2524 kJ33%
Fat 29 g45%
Sodium 0 mg0%
Carbohydrate 74 g25%
Protein 22 g44%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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