Parsnip, Pinto Beans with Portobello Mushroom with a Wasabi Rich Sauce served with Bejewelled Rice and Crisp Kale

Method

Step One

Heat 50ml of oil in a heavy based pan. Add the onions and garlic and cook for 5 minutes on a medium heat.

Step Two

Add the parsnips, mushrooms and beans, and cook for a further 5 minutes.

Step Three

Stir in the wasabi, tomato puree and water. Bring to the boil, add the Bisto Reduced Gravy Granules and stir through. Return to a simmer and cook for 15 minutes until the vegetables are tender.

Step Four

For the rice, heat the oil in a pan. Add the onions, bay leaves, turmeric and cinnamon sticks and cook over a medium heat for 2 minutes. Add the rice and toast for 1 minute, then add the water, bring to the boil, return to a simmer and cook for 5 minutes.

Step Five

Stir in the cranberries, cover and cook for another 10 minutes or until tender. When the rice has cooked, remove from the heat and let it sit for 5 minutes.

Step Six

Heat the remaining oil in a frying pan and quickly stir fry the shredded kale. Season with salt and pepper.

Step Seven

Serve with the parsnips, beans and mushrooms on a bed of rice and top with the stir fried kale.