Pork Sausage and Wild Mushroom Stroganoff with Wholegrain Rice
Low cal spray oil
1 packet Mallon’s Low Fat Pork Sausages, cut into 4 pieces
1 onion, sliced
200g of wild mushrooms, sliced
1 red pepper, sliced
1 garlic clove, crushed
1 teaspoon of paprika
100ml of beef stock (made from 1/2 a wheat free stock cube)
100ml low fat creme fraiche
Ingredients for the rice:
240g Basmati wholegrain rice
500mls boiling chicken stock (made from 1 wheat free stock cube)
A handful of chopped fresh coriander
Heat a large heavy based frying pan and spray it with oil. Fry the pork sausage pieces until golden brown, then add the sliced onion to the pan and fry until soft, you may need to add a little more spray oil. Add the mushrooms and cook until golden,then add the red pepper slices and cook until soft.
Stir crushed garlic,paprika,beef stock and creme fraiche into the pan.Bring to the boil and then reduce the temperature to its lowest setting and simmer for 15 minutes until the sauce has thickened.
Meanwhile, pour chicken stock into a large saucepan and bring to a boil and then add the rice. Bring back to boiling point, stir once, then reduce the temperature, put a lid onto the saucepan and simmer for 25 minutes. Remove the saucepan from the heat and allow the rice to steam for 10 minutes, then fluff up with a fork while you mix chopped coriander through the rice.
Spoon a little rice into a serving bowl and top with sausage and wild mushroom stroganoff. Serve with green vegtables for extra goodness.