Ingredients

· 200 g rice

· 15 g dried porcini mushrooms

· 1 tablespoon vegetable oil

· 6 flat mushrooms

· 1 onion

· 2 garlic cloves

· 1 tablespoon smoked paprika

· 1 tablespoon tomato purée

· 200 ml sour cream

· A handful of parsley

Method

Tip the rice into a pan with 400 ml of water and a pinch of salt. Bring to boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes. Meanwhile, put the porcini mushrooms into a bowl and pour over just-boiled water. Heat the oil in a frying pan and fry the mushrooms and onion for 10 minutes until everything begin to caramelise. Add the garlic, paprika and tomato purée, and cook for a minute. Drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes. Stir through the sour cream and season. Spoon the rice onto plates, spoon over the stroganoff and scatter with parsley.