Mushroom, butter bean & coconut stroganoff, rice
5 min Prep, 25 min Cook
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.
Serving Size 0 g
|Amount Per Serving|
|Calories 668 cals||33%|
|% Daily Value*|
|Kilojoules 2524 kJ||33%|
|Fat 29 g||45%|
|Sodium 0 mg||0%|
|Carbohydrate 74 g||25%|
|Protein 22 g||44%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|