Seitan and mushroom stroganoff with basmati rice

Ingredients

For 1 serving

• Seitan130 g
• Button mushrooms150 g
• Onion40 g
• Paprika1 teaspoon
• Mustard1 teaspoon
• Sour cream30 g
• Extra virgin olive oil2 teaspoons
• Basmati rice50 g
• Parsley5 g
• Saltto taste

Contains: gluten, lactose, soy, mustard,

Method

1. Bring a pan of water to the boil, salt it, rinse the basmati rice and cook it over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile peel and chop the onion; clean the button mushrooms with a damp cloth and slice them; cut the seitan into thin strips.
3. Heat the extra virgin olive oil in a pan over medium heat and fry the onion for 3–4 minutes, until translucent; add the mushrooms and cook for 6 minutes, until their liquid has evaporated and they are golden.
4. Add the seitan and paprika and fry for 3 minutes, stirring, until the seitan is well coated; season with salt.
5. Lower the heat, add the mustard, soured cream and a splash of water and stir for 1–2 minutes, until the sauce is creamy and hot, without letting it boil or the soured cream will split.
6. Serve the stroganoff with the rice and the washed, chopped parsley.