Spinach rice beefs up hearty dish

En­joy a classic ver­sion of a favourite casse­role, which comes with a veg­etable-packed nu­tri­tious twist.

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Add to a medium bowl, along with flour and salt and toss to coat. Heat a driz­zle of oil in a large fry- and set aside.

Keep pan on high heat and add wine/first mea­sure of stock to deglaze pan. Sim­mer, while rub­bing loose any pan brown­ings, un­til al­most all the wine has evap­o­rated. Re­duce heat to medium, add a lit­tle more oil and cook onion and gar­lic for 3-4 min­utes, un­til soft.

Add mush­rooms and cook for 2 min­utes, then add paprika, onion pow­der and gar­lic pow­der and cook a fur­ther 1 minute, un­til fra­grant.

Add tomato paste and sec­ond mea­sure of stock and bring to a sim­mer and cook for 1-2 min­utes, or un­til slightly thick­ened. Add beef back to pan, along with rest­ing juices and sour cream and stir un­til warmed through. Re­move from heat and sea­son to taste.

While stroganoff is cook­ing, thinly slice spinach and grate cour­gette. Add to cooked rice, toss to com­bine and sea­son to taste with salt and pep­per.

To serve, di­vide spinach rice be­tween bowls and top with beef stroganoff.


Spinach rice is a great ac­com­pa­ni­ment to the classic beef stroganoff.

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