Operation Transformation's tasty Mushroom Stroganoff.
Ingredients
- 275g baby mushrooms
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon lemon juice
- 55g 3% fat natural yogurt
- 100g wholegrain rice
Food Staples:
- ½ tablespoon tomato puree
- ½ teaspoon cornflour
- 1 tablespoon water
- 2 tablespoons parsley
- Black pepper
- 1 vegetable stock cube made with 200mls water
Method
Mushroom Stroganoff
Serves: 2
Ingredients:
275g baby mushrooms
1 red onion, chopped
2 garlic cloves, crushed
1 tablespoon lemon juice
55g 3% fat natural yogurt
100g wholegrain rice
Food Staples:
½ tablespoon tomato puree
½ teaspoon cornflour
1 tablespoon water
2 tablespoons parsley
Black pepper
1 vegetable stock cube made with 200mls water
Method:
- Add the wholegrain rice to a saucepan of boiling water and cook for approximately 35-40 minutes
- In another saucepan add the sliced mushrooms, onions, crushed garlic, vegetable stock, tomato puree and lemon juice and bring to the boil
- Reduce the heat and simmer for 15 minutes while covered
- In a small bowl, mix the cornflour and water and then add to the saucepan containing the sauce mixture
- Bring the saucepan back to the boil while stirring continually. Cook until the sauce thickens, then reduce heat and simmer for 2 minutes stirring a few times
- Remove the saucepan from the heat
- Stir in the natural yogurt slowly along with the parsley and some black pepper
- Serve the mushroom mixture with the wholegrain rice