Hearty Mushroom & Veggie Casserole
with Garlic Rice & Parsley
This hearty meal is proof that veggie-based meals don’t need to sacrifice on big flavours! Mushrooms are cooked down in a rich and creamy tomato-based casserole that warms you up to your bones. Paired with fragrant and fluffy garlic rice, this dish is a sure-fire winner.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 packet
Button Mushrooms
½
Onion
1 packet
parsley
1 packet
tomato paste
1 sachet
Kiwi Spice Blend
½ packet
Cream
(Contains Milk; )
1 sachet
Vegetable Stock Powder
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Thinly slice button mushrooms. Thinly slice onion (see ingredients). Finely chop parsley.
• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms until browned, 7-8 minutes. Season with salt and pepper. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook carrot and onion, stirring, until tender, 4-5 minutes.
• Reduce heat to medium, add tomato paste, Kiwi spice blend and remaining garlic, and cook until fragrant, 1-2 minutes. • Return mushrooms to pan, then add cream (see ingredients), vegetable stock powder, parsley, the brown sugar and water (for the sauce) and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide garlic rice between bowls. • Top with creamy mushroom casserole. Enjoy!