Mustardy Mushroom Stroganoff

Ingredients

• Olive oil

  Divided

  ⅜ tbsp or 5g

• Scallions

  raw

  Chopped

  1 ½ medium or 23g

• White rice

  long-grain, regular, raw, enriched

  ⅜ cup or 69g

• Water

  For rice

  ¾ cup or 178g

• Onion

  raw

  Sliced

  ⅜ medium or 41g

• Garlic

  raw

  Crushed

  ¾ clove or 2g

• White mushrooms

  raw

  2 ¼ cup, pieces or slices or 158g

• Water

  For mushrooms

  ¾ tbsp or 11g

• Crème fraîche

  Vermont Butter & Cheese Company

  3 ¾ tbsp or 53g

• Stone-ground mustard

  Koops'

  1 ⅛ tsp or 6g

• Tarragon

  dried

  ¾ tsp, leaves or 0.5g

• Spinach

  raw

  Roughly shredded

  1 ½ cup or 45g

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!