Mushroom Stroganoff

Serves 4

Time 50 minutes

Ingredients

1 cup brown basmati rice

2 tbsp extra virgin olive oil

1 brown onion, diced

1 tsp dried thyme

800g mix of mushrooms – I use portobello, button & shiitake, sliced

2 tbsp no added salt tomato paste

500ml (2 cups) vegetable stock 

1 tbsp tamari

2 tsp Dijon mustard

120g kale, shredded

1 tbsp cornflour 

130g (½ cup) Greek-style yoghurt

Handful flat-leaf (Italian) parsley, leaves chopped

200g (1 head) broccoli, cut into florets

Method

Place the rice in a saucepan along with 3 cups of water. Place over high heat and bring to the boil. Reduce the heat to low until just simmering, cover with a tight-fitting lid and cook for 40 minutes. Then turn off the heat leaving the lid on and sit for a further 10 minutes. (Alternatively, cook in a rice cooker.)

When the rice is almost ready, heat the extra virgin olive oil in a large frying pan over medium–high heat. Add the onions, thyme and mushrooms and toss to combine. Sauté for 7–10 minutes until the mushrooms are golden and soft. 

Add the tomato paste to the pan and cook for 30 seconds. Add the stock, tamari and Dijon mustard and bring to a simmer. 

Add the kale and stir until wilted.

Dissolve the cornflour in 60 ml (¼ cup) of water and add to the pan, stirring constantly. Cook for about 3 minutes until the sauce is thick and glossy. Remove from the heat and swirl through the yoghurt and parsley.

While the mushrooms are cooking, bring a saucepan of water to the boil. Place the broccoli in a steamer, cover with the lid and place over the pan. Steam for about 2 minutes until just tender, but still a lovely bright green colour. (Alternatively, place the broccoli in a microwave-proof bowl with a little water, cover and microwave on high for about 2 minutes.)

Fluff the brown rice with a fork and serve topped with the stroganoff and broccoli on the side.