Quick mushroom and pepper stroganoff

 

Quick, tasty and economical.  It can be made vegan by using Elmlea plant based (or other plant based cream), but I used elmlea double cream, which cuts down on the dairy, rather than cutting it out altogether.

Olive oil

Chopped shallots (onion or leeks)

Crushed garlic

Red pepper

Mushrooms

Basmati rice

Paprika

Spinach

Frozen peas

Elmlea (cream/ plant based cream)

1.  Sautee chopped shallots, add chopped red pepper and mushrooms, and crushed garlic - soften for about 5 minutes.

2.  In a saucepan/heavy pot cover basmati rice with water, to about an inch over the rice, add salt - heat until it starts to boil.  Slam on the lid and turn the heat right down - let it a cook gently and absorb the water for 12-15 minutes - turn heat off, and let it just sit there.

3.  Meanwhile, when veg are softened chuck on a couple of handfuls of spinach, a cup of frozen peas and stir in.

4.  Add a cup of water and bring up to simmer.  

5.  When the spinach is wiled the peas will be nearly done.  Now add the cream, stir in to make a sauce and sprinkle on paprika.  Stir gently.

6.  Serve, scoff ... finish seconds.