• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain, then add the butter and stir to combine.

• Meanwhile, drain and rinse half the cannellini beans. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook mushrooms, until browned and softened, 6-8 minutes. • Reduce heat to medium-high, then add diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Reduce heat to medium, then add herb & mushroom seasoning and garlic paste
and cook until fragrant, 1 minute.
• Add cannellini beans, thickened cream, Dijon mustard, stock concentrate and a splash of water, then cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add a squeeze of lemon juice and baby spinach leaves and stir until wilted. 

• Divide buttery rice between bowls. • Top with bacon, mushroom and cannellini bean stroganoff. Tear over parsley. • Serve with remaining lemon wedges. Enjoy!