Smokey Bacon & Mushroom Stroganoff

Name: Smokey Bacon & Mushroom Stroganoff with Garlic Rice & Parsley
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 2 Garlic; 1 packet Jasmine rice; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 Celery; 1 packet Tomato Paste; 1 packet Parsley; 1 packet Cream; 1 Red Onion; 1 sachet Kiwi Spice Blend; 1 drizzle olive oil; 20 g butter; 1.25 cup water (for the rice); ¼ cup water (for the sauce)

with Garlic Rice & Parsley

Get up to $175 off

Usually a stroganoff is a meat-heavy meal, but this one proves you can have all that heartiness in a veggie-fueled dish. Mushrooms take centre stage here, cooked in a creamy, smokey sauce and served tumbling over fragrant garlic rice and added bacon. We can’t wait for this one.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Jasmine rice

1 packet

Button Mushrooms

100 g

Diced Bacon

Celery

1 packet

Tomato Paste

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

Red Onion

1 sachet

Kiwi Spice Blend

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values

Calories976 kcal

Energy (kJ)4090 kJ

Fat72 g

of which saturates40.7 g

Carbohydrate58.8 g

of which sugars10.7 g

Dietary Fibre9.6 g

Protein23.1 g

Sodium889 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat.
• Cook the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop celery. Roughly chop onion (see ingredients).
• Thinly slice button mushrooms.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook diced bacon, celery and onion, breaking up with a spoon, until golden, 4-6 minutes.
• Add mushrooms and cook until browned, 8-10 minutes. Season with pepper.