275g baby mushrooms
1 red onion, chopped
2 garlic cloves, crushed
1 tablespoon lemon juice
55g 3% fat natural yogurt
100g wholegrain rice
Food Staples:
½ tablespoon tomato puree
½ teaspoon cornflour
1 tablespoon water
2 tablespoons parsley
Black pepper
1 vegetable stock cube made with 200mls water
Add the wholegrain rice to a saucepan of boiling water and cook for approximately 35-40 minutes
In another saucepan add the sliced mushrooms, onions, crushed garlic, vegetable stock, tomato puree and lemon juice and bring to the boil
Reduce the heat and simmer for 15 minutes while covered In a small bowl, mix the cornflour and water and then add to the saucepan containing the sauce mixture
Bring the saucepan back to the boil while stirring continually.
Cook until the sauce thickens, then reduce heat and simmer for 2 minutes stirring a few times
Remove the saucepan from the heat
Stir in the natural yogurt slowly along with the parsley and some black pepper
Serve the mushroom mixture with the wholegrain rice
