Our Accredited Dietitian Team shares one of their healthy warm winter recipes, Mushroom Stroganoff with Wild Rice.


  • 800g Portabello mushrooms
  • 1 brown onion
  • 1 tsp Italian herbs
  • 2 tbsp reduced-salt tomato paste
  • 120g kale, shredded
  • Handful of parsley chopped
  • 200g broccoli, chopped
  • 1 small packet of microwavable wild rice mix
  • 1 1/2 tbsp cornflour
  • 2 tbsp extra virgin olive oil
  • 500mL vegetable or chicken stock
  • 100g low-fat Greek yogurt
  • 2 tsp reduced-salt soy sauce
  • 2 tsp Dijon mustard


  1. Heat olive oil in frying pan, add onions, herbs, mushroom, and stir to combine. Saute for ~10min until mushrooms are cooked. Add tomato pasta and stir through.
  2. Add stock, soy sauce and dijon mustard. Add kale and stir until wilted. Dissolve cornflour in 3 tbsp water and add to the pan. Cook until sauce is thick, then remove from heat and stir in yoghurt.
  3. Add broccoli to pan and cook until tender and bright green in colour. Meanwhile, place wild rice packet into microwave and cook as per instructions.
  4. Serve rice and stroganoff and garnish with parsley. Enjoy!