3-Mushroom Stroganoff With Herby Walnut Rice

Heat a pot (with a matching lid) with a knob of butter over a medium heat

Once melted, add your black mustard seeds and cook for 30 secs, stirring continuously, until fragrant

Add your white long grain rice to the pot with a pinch of salt and stir to fully coat the grains

Add 225ml [300ml] [450ml] cold water to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and set aside (lid on) to steam until serving

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick), with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and cook for 3 min or until starting to soften

Once the onion has started to soften, add the chopped garlic and ground smoked paprika and cook for 2 min further until fragrant

Once fragrant, roughly tear all your mushrooms into the pan and cook for 4 min until starting to caramelise

Tip: Try not to move the mushrooms around too much as this will stop them from caramelising!

Meanwhile, chop your parsley finely, including the stalks

Crush your walnuts with a rolling pin into small pieces

Tip: If you don't have a rolling pin, just chop them roughly!

Once the mushrooms have started to brown and caramelise, add your gluten free soy sauce, Henderson's Relish and your creamy single soy and cook for 3 min further or until the sauce has thickened slightly

Once thickened add a generous grind of black pepper – this is your 3-mushroom stroganoff

Tip: If you like it more saucy add a splash more water!

Once the rice is cooked, add the crushed walnuts and half of the chopped parsley and gently mix it all together – this is your herby walnut rice