Cajun Shroom Rice

1 - Preheat

Put a large frying pan over high heat and pour in 2 tbsp of olive oil. While the oil heats up, cut 200g of mushrooms into quarters.

2 - Fry Away

Fry the mushrooms in the oil for 7-9 minutes, stirring occasionally, until the mushrooms are deep golden brown all over.

3 - Prep it

Coarsely grate 1 carrot, then de-seed and thinly slice 1 pepper. Peel and thinly slice 2 cloves of garlic and thinly slice 5 spring onions.

4 - Fry the veggies

Once the mushrooms are well browned, chuck in the carrot, pepper and ¾ of the spring onions. Fry for a further 4-5 minutes, until softened slightly and golden in places.

5 - Add Some flavour

Chuck the garlic, 1 tbsp of smoked paprika and 1 tsp of oregano into the pan and fry for another 1-2 minutes, until fragrant.

6 - Cook the rice

Crumble 1 250g pouch of rice into the pan and break it up with the back of a spoon.

7 - Fry some more

Fry for another 4-5 minutes, tossing regularly. If it starts to stick to the bottom of the pan, add a splash of water.

8 - Chop Chop

Chop 15g of coriander while you wait, then wash up your board, knife and grater from earlier.

9 - Serve

Squeeze 0.5 lemon over the rice and season to taste with salt. Scatter over the remaining coriander. Divide the rice between serving bowls and dollop on 100g of yoghurt. Scatter over the reserved spring onions from earlier and serve!