Hearty Stew with Mushroom Nuggets
Cold winter nights call for hearty, warming food, and this rich stew is one of our go to winter warmers. Made using the incredibly versatile Lamyong Mushroom Nuggets and seasoned with Sassi Salts to give a delicious depth of flavour.
1.5 Cups Rice (Dry)
1 tsp Minced Garlic
1 tbsp Oil
1 tsp Marigold Bouillon Powder
300g Lamyong Mushroom Nuggets, halved
2 Tins Diced Tomatoes
300g Frozen Peas
225g Frozen Broccoli
225g Frozen Peas
Sassi Salts, to taste
- Cook rice according to packet instructions. Meanwhile, heat oil and garlic in a pan on medium heat, cooking slowly until the garlic is fragrant. Add broccoli and peas (or any vegetables you prefer) and cook for a couple of minutes.
- Add Mushroom Nuggets, stock powder and your choice of Sassi Salts seasonings, then cover with water. Bring to the boil and reduce to a simmer.
- Simmer until thick and the mushroom nuggets are soft.
- Serve on top of rice.