The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 tbsp smoked paprika
- 1 unwaxed lemon
-
80g brown rice(brown rice (100%))
- 80g sliced kale
- 2 portobello mushrooms
- 150g peas
- 1 tbsp tomato puree
-
1 beef stock cube (use half) (Celery)(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 garlic clove
- 280g British venison mince
Allergens
Contains:
Nuts
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 633Kcal |
| 426kJ | 2648kJ | |
| Fat | 4.2g | 26g |
| of which saturates | 1.0g | 6.1g |
| Carbohydrates | 9g | 55g |
| of which sugars | 1.7g | 10g |
| Protein | 7.5g | 47g |
| Salt | 0.27g | 1.7g |
| Fibre | 2.1g | 13g |
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Venison Stroganoff with Kale Rice
Your new spin on stroganoff features succulent wild British venison. Sizzle the mince with garlic, garlic and plenty of smoked paprika. Add silky cashew cream to make a creamy sauce, then stir through peas and parsley for bursts of greens. Fibre-rich brown rice and kale to soak up all that decadent sauce.
Cooking Instructions
Cooking Instructions
- Heat a medium saucepan filled with salted hot water on high heat. Add the rice and boil for 25-30 mins, until cooked. Add the kale for the final 2-3 mins of cooking, then drain altogether.
- Dissolve half the stock cube in a jug with 200ml boiling water (100ml for 1 person). Finely dice the onion. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the onion and cook for 5-6 mins, until soft. Season with sea salt.
- Meanwhile, finely chop or crush the garlic. Roughly slice the mushrooms. Add the mushrooms, venison, two-thirds of the paprika and half the garlic to the pan. Cook for 6-8 mins, until the mince is golden brown. Add the stock, tomato puree and cream. Stir then simmer for 6-8 mins, until thickened slightly.
- Roughly chop the parsley. Stir the peas and half the parsley through the stroganoff. Season with sea salt and black pepper, then remove from the heat.
- Zest half the lemon. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the remaining garlic and paprika and cook for 1-2 mins, then add the zest, cooked rice and kale. Toss to combine. Season with sea salt and black pepper.
- Finish the stroganoff with a squeeze of lemon juice (to taste). Serve in bowls alongside the rice. Garnish with the remaining parsley.
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