With some items needing to be used up in my fridge, I was planning to make a stroganoff. Then things looked even better when a parcel of Tilda goodies arrived from their new range. I decided to use the wholegrain basmati and wild rice in my stroganoff to make it even better!
loved making recipes from Tilda's Mood Food manual recently, but I also love coming up with my own recipes so here's my yummy stroganoff recipe that you can have either with lamb or without for a veggie option. We had some leftover roast lamb so included it in our dish. To make this recipe healthier, you can swap the double cream for yogurt or Creme fraiche.
Ingredients (we made enough for 4 people)
Tilda wholegrain basmati and wild rice (allow 60g per person)
1 red onion
1 and a half leeks
200g chestnut mushrooms
Double cream (around 200ml)
Large handful of fresh flat-leaf parsley
Salt and black pepper
Leftover roast lamb pieces (optional as you could have this dish meat-free)
1. Cook the Tilda wholegrain basmati and wild rice according to pack instructions. I actually used my own method to cook the rice by placing the desired amount in a large microwaveable bowl, covering with cold water to a couple of centimetres above the level of the rice and then microwaving on full power for 35 minutes.
2. Finely slice the red onion and the leeks - I used a food processor to ensure it was all finely chopped. Then gently fry until softened in a little groundnut oil in a frying pan.
3. Slice the chestnut mushrooms and add to the red onion and leeks. Continue to cook until the mushrooms are softened and start to brown.
4. Once the rice is cooked transfer it into a large pan with the leek, red onion and mushroom mixture. Add the cooked lamb if desired. Then add the cream, stir through and season with salt and black pepper.
5. Roughly chop the fresh parsley and add to the dish. Serve with boiled or steamed green beans.
Thanks to Tilda for sending us their new range to try. You can find out more about Tilda rice here.