Pork and Porcini Stroganoff with Red Pepper Braised Wild Rice

Name: Pork and Porcini Stroganoff with Red Pepper Braised Wild Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Ingredients: 500 ml vegetable or chicken stock; 150 g baby spinach leaves; 250 g basmati and wild rice; 500 ml vegetable or chicken stock; 1 bay leaf; 250 g basmati and wild rice; 1 large onion, chopped; 2 red peppers, finely chopped; 1 tablespoon chopped parsley; 40 g butter; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 150 ml chicken stock or water; 200 ml sour cream or crème fraîche; a squeeze of lemon juice; 150 ml chicken stock or water; 3 tablespoons brandy; 1 teaspoon paprika; 200 ml sour cream or crème fraîche; 1 teaspoon Dijon mustard; 2 cloves of garlic, crushed; 1 onion, thinly sliced; a pinch of cayenne pepper; 750 g pork fillet, cut into slim strips; 1 tablespoon olive oil; 40 g dried porcini mushrooms

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

Make sure you have done all your chopping and preparation before you start adding things to the frying pan.

Ingredients

40 g dried porcini mushrooms
1 tablespoon olive oil
1

Supper
Gluten-free

Method

Cover the porcini mushrooms with at least 300ml hot water and leave to soak for about 30 minutes.

For the rice, preheat the oven to 170°C/fan 150°C/gas 3-4. Melt the butter in a heavy-bottomed braising or casserole pan with a lid. Sauté the onion, garlic and red