1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch parsley, roughly chopped
250g pouch cooked wild rice
Heat the oil in a large non-stick frying
pan and soften the onion for about
5 mins. Add the garlic and paprika, then
cook for 1 min more. Add mushrooms
and cook on a high heat, stirring often,
for about 5 mins.
Pour in the stock and Worcestershire
sauce. Bring to the boil, bubble for 5 mins
until the sauce thickens, then turn off the
heat and stir through the soured cream and
most of the parsley. Make sure the pan is
not on the heat or the sauce may split.
Heat rice following pack instructions,
then stir through the remaining parsley
and serve with the stroganoff.