A few clever substitutions can make this traditional creamy casserole low in fat and calories
Prep:10 mins
Serves 2
2 tsp olive oil1 onion, finely chopped1 tbsp sweet paprika2 garlic cloves, crushed300g mixed mushrooms, chopped150ml low-sodium beef or vegetable stock1 tbsp Worcestershire sauce, or vegetarian alternative3 tbsp half-fat soured creamsmall bunch of parsley, roughly chopped250g pouch cooked wild rice
STEP 1Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.STEP 2Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.STEP 3Pour 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.STEP 4Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
