• 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 cannellini beans. 
• Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms, until browned and softened, 6-8 minutes. 

• Reduce heat to medium, then add herb & mushroom seasoning and garlic paste and cook until fragrant, 1 minute.
• Add cannellini beans, light cooking cream, tomato paste, 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 mushroom and cannellini bean stroganoff. Tear over parsley.
• Serve with remaining lemon wedges. Enjoy!