Creamy Mushroom & Leek Stroganoff

Ingredients

• 1 clove of garlic
• 1 leek
• 2 cups mushrooms
• 1 tablespoon olive oil
• 1 tablespoon stock powder
• ½ cup water
• 1 cup brown rice
• 2 cups cauliflower
• ½ cup reduced fat cream
• 1 pinch of salt
• 1 pinch of black pepper
• 1 tablespoon ricotta
• 2 tablespoons fresh parsley
• 2 tablespoons flaked almonds

Preparation

1. slice the garlic, leek and mushrooms.
2. heat half of the olive oil in a frying pan over a medium heat and add the garlic and leek. cook for 5 minutes then add the mushrooms. add stock powder and water to the pan; cook for a further 5 minutes.
3. meanwhile cook the rice for 20 minutes or until tender.
4. grate the cauliflower for the cauliflower rice and cook in the remaining olive oil in a frying pan over a medium heat. add the cream to the vegetables and slowly warm through, season with salt and pepper.
5. drain the rice once cooked and serve with the cauliflower rice and ricotta cheese mixed together, top with the creamy mushrooms and garnish with parsley and flaked almonds.