- 3/4 cup of basmati rice
- 4 tablespoons Olive oil
- 1/4 cup of wild rice
- (optional) 1/2 finely chopped red paprika or medium chilli
- 350 gr mixed mushrooms ( chestnut mushrooms, shiitake mushrooms and white mushrooms)
- 1 onion finely chopped
- 1 small package of vegan cream (I used Alpro soy cream)
- Sea salt
- Black pepper
- Cayenne Pepper
- Garlic powder
- Dry parsley
- 150ml white wine
- 1 cup of peas ( frozen ones work well)
Method
For the rice: add 2 cups of water and get it to boil. Add a pinch of salt and the cup of rice and lower the heat. When almost all the water has evaporated, turn off the heat and cover the pan. Please note that the black grains of the wild rice usually take longer to cook and might be more al dente than the rest. If you don't like this, place the wild rice first into the boiling water, let it cook for 5min and then add the basmati rice.
For the stroganoff:
Add 1 to 2 tablespoons of olive oil into a pan or wok (big enough for the mushrooms) and fry the onion till it's golden. Throw in all the mushrooms cut in different shapes (some in quarters, other sliced etc) so you have nice texture in the stroganoff. Season the mushrooms and add another 2-3 tablespoons of olive oil. Stir and after 2-3 minutes cover them with the wine and season well again. Let this cook on medium heat for about 10min so it makes a nice sauce.
Now add the cream and the parsley and let this thicken for another 10min (add 1 tablespoon of cornflour if needed, but it shouldn't need if you let it long enough on medium/low heat). Near the end add the peas to bring color and texture to this dish.
Serve on a bed of mixed rice.
