Vegetarian Kefir and Mushroom Stroganoff with Wild Rice

Vegetarian Kefir and Mushroom Stroganoff

Vegetarian Kefir and Mushroom Stroganoff. You have made it to this page either because you are intrigued, or confused. Yes Kefir in stroganoff! It’s really happening! Let me tell you all about it.

“Kefir is a probiotic wonderland often containing 2-3 times more probiotic cultures than yogurt. Probiotics are important for good digestive health, and can also help to support your immune system.”

If kefir is something you are not familiar with, here is a short intro. Kefir is a fermented milk ‘drink’ made from ‘grains’. I say ‘drink’ because the consistency is halfway between milk and yogurt. I say ‘grains’ because it is actually a symbiotic culture of yeast and bacteria. Sounds tasty right?

Vegetarian Kefir and Mushroom Stroganoff

To make it at home, you must obtain the ‘grains’ from a friend or a reputable source. Add milk and let it sit in a dark place and let the magic happens. Kefir has been around for centuries and is popular in Eastern and Northern Europe. It has also been consumed in Latin American countries such as Chili for over a century. It tastes much like yogurt and can be tangy, sour or effervescent. Most often it is used as a drink, but I prefer to put it into smoothies, stroganoffs or in place of yogurt. It pairs great with Curried Squash (Pumpkin) Lentil Soup.


Recipe for Vegetarian Kefir and Mushroom Stroganoff with Wild Rice

Serves 4 people
Recipe by Rachel
Total Time To Finish: 40 minutes

Ingredients for Vegetarian Kefir and Mushroom Stroganoff

50g organic butter
2 onions, chopped
500g mixed mushrooms, sliced
150mL red wine or vegetable stock
1 tbsp. organic soy sauce or tamari
3 tsp paprika
1/4 tsp nutmeg
1/2 tsp cinnamon
sea salt & pepper
250mL kefir*
1/4 cup chopped parsley

optional: wild rice and basmati rice to serve

*Don’t fret if you don’t have kefir. Some sour cream would do just fine.

Method for Vegetarian Kefir and Mushroom Stroganoff

If you are serving with wild rice mixture. Put the wild rice on before doing anything else as it generally takes about 40 minutes to cook*. Cook basmati rice according to package instructions. Mix the two when they are both finished cooking.

Melt the butter in a frying pan and add the onions. Cover with the lid and let soften over a low heat for about 10 minutes.

Turn up the heat slightly and add the sliced mushrooms and toss. Cook for 5 minutes while still covered with the lid or until the juices from the mushrooms are released.

Stir in the red wine or vegetable stock. Add soy sauce or tamari, paprika, nutmeg and cinnamon. Season and let simmer uncovered until the liquid reduces by half, about 5 – 10 minutes.

Remove from heat. Add kefir or sour cream. Sprinkle with parsley.

Serve with rice.

*To cook wild rice, rinse 1 cup under cold water. Add rinsed rice to saucepan and add 3 cups water. Cover, bring to a boil. Reduce heat and let simmer until the rice is tender and the kernels pop open. About 40 minutes.

Vegetarian Kefir and Mushroom Stroganoff

Nutrition Information for Vegetarian Kefir and Mushroom Stroganoff

Calories 170 calories
Fat 11g
Carbohydrate 14g
Fibre 2.7g
Protein 7g
Sodium 350mg
Folate 44 DFE
Calcium 100mg

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