• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins then remove from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• While the rice cooks, roughly chop the mushrooms.
• Roughly chop the parsley (stalks and all).
• Halve, peel and thinly slice the onion.
• Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Peel and grate the garlic (or use a garlic press).

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan along with the veg, 6-8 mins.

• Place a large pan over high heat with a drizzle of oil.
• Fry the garlic, onion, carrot and mushrooms until softened, stirring occasionally, 6-8 mins.
• Season with salt and pepper. Reduce the heat to medium-high.
• Add the paprika and cook until fragrant, 1 min more.

• Stir the stock into the pan along with 75ml water (per 2P) and half a sachet of mustard (per 2P).
• Add the Worcester sauce and half the chopped parsley.
• Cover and simmer for 8-10 mins. Stir every few mins to prevent sticking.
• Once cooked, remove from the heat and stir through the creme fraiche.
• Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if necessary.

• Add the remaining chopped parsley to the rice.
• Stir to ensure it's evenly distributed throughout, fluffing it up as you go.

• Divide the parsley rice between deep plates or bowls.
• Serve the fragrant mushroom stroganoff alongside.