Mushroom stroganoff with almond mustard cream sauce, green beans and bread and butter pickled celery

Bring a medium pot of salted water to the boil.

Dice the onion, and mince the garlic.

Cook the rice in boiling water for 20 to 25 minutes, until fully cooked. Once cooked strain and keep warm.

Trim the off the green beans and cut into thirds.

Slice the mushrooms.

Remove the parsley leaves from the stalk and finely chop. Discard the stalk.

In a large pan, cook the onions on medium-high heat in a good splash of oil for minute or two, add the garlic a pinch of salt, and cook for another minute.

Add the mushrooms and cook for 2 minutes stirring regularly. Add a crack of black pepper. Add the beans, lower the heat and cook for 2 minutes, until the beans are just cooked.

Remove the pot from the heat and stir in the almond cream and parsley. Return to the heat if needed to warm through. Taste and add salt or pepper, as needed.

Serve the rice topped with stroganoff and pickled celery on the side.