Mustardy Mushroom Stroganoff

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  Plain, clean water

  2 cup or 473g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Mushrooms

  White, raw

  6 cup, pieces or slices or 420g

• Water

  Plain, clean water

  2 tbsp or 30g

• Creme Fraiche

  Vermont Butter & Cheese Company

  10 tbsp or 140g

• Mustard, Stone Ground

  Koops'

  3 tsp or 15g

• Tarragon

  Spices, dried

  2 tsp, leaves or 1g

• Spinach

  Raw

  4 cup or 120g

Directions

1. Slice the onion, chop the scallions, and crush the garlic cloves. Slice the mushrooms if not already sliced. Roughly shred the spinach.
2. In a medium saucepan, soften the scallions in one-third of the olive oil. Add the rice and cook for 1 minute before adding a pinch of salt and water. Stir, cover, bring to a boil, then reduce heat to low and cook for 20 minutes until the rice is tender and the water is absorbed.
3. Meanwhile, heat the remaining oil in a frying pan over medium heat and cook the sliced onion until softened, about 5-6 minutes. Add the crushed garlic, sliced mushrooms, seasoning, and water. Cook for 4-5 minutes more or until the mushrooms have softened.
4. Add the crème fraîche, mustard, and tarragon to the mushrooms and heat gently, adding a little water if needed to achieve a sauce-like consistency.
5. Stir the shredded spinach into the rice and replace the lid for a minute or two until it has wilted.
6. To serve, spoon the stroganoff onto a bed of the spinach rice. Enjoy!

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