Silky Mushroom Stroganoff With Herb Rice Recipe

About this recipe

A creamy vegan stroganoff made with tender mushrooms and rich coconut milk, served over fragrant herb-infused rice for a comforting lunch.

Ingredients

• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 250 ml Olive Oil
• 100 g Garlic
• 500 g Onion
• 50 g Parsley Leaves
• - Thyme
• - Vegetable Stock Cubes
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water to remove excess starch.
2. 2. Cook the rice with 300ml of water, a pinch of salt, and half the chopped parsley until tender.
3. 3. Heat olive oil in a pan and sauté finely chopped onion and minced garlic until fragrant.
4. 4. Add sliced button mushrooms and thyme to the pan, cooking until the mushrooms are softened and browned.
5. 5. Pour in the vegetable stock and coconut milk, stirring to combine evenly.
6. 6. Mix cornstarch with a tablespoon of cold water and add to the pan, cooking until the sauce thickens.
7. 7. Season the stroganoff with salt and black pepper, adjusting to taste as required.
8. 8. Fluff the cooked rice and mix in the remaining parsley for added freshness and aroma.
9. 9. Plate the herb rice and generously top it with the creamy mushroom stroganoff.
10. 10. Garnish with a sprig of parsley and serve warm for a delightful lunch.