MUSHROOM & KIDNEY BEAN STROGANOFF 400g brown button mushrooms, halved
1 onion, thinly sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1/4 cup vegetable or chicken stock
400g can red kidney beans, drained
3 tablespoons each: sour cream, chopped parsley
1 1/2 cups precooked rice
Saute the mushrooms and onion in oil over medium heat, until lightlybrowned.
Stir in the paprika, stock, beans, sour cream and parsley, and simmer on low heat for 2 minutes.
Meanwhile, microwave the rice according to the instructions on the pack.
Serve the stroganoff over the rice. Great accompanied by steamed broccoli and peas. - Serves 4
