FLORA PORK AND MUSHROOM STROGANOFF

56.5g brown rice 0.5 Tbsp. (30 ml) Flora Gold 112.5g pork fillet, sliced into strips 0.5 red onion, chopped 62.5g button mushrooms, sliced 0.5 Tbsp. (15 ml) Robertsons sage 1.5 Tbsp. (75 ml) white wine 0.5 tsp. (5 ml) wholegrain mustard 30g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

112.5g brown rice 1 Tbsp. (30 ml) Flora Gold 225g pork fillet, sliced into strips 0.5 red onion, chopped 125g button mushrooms, sliced 0.5 Tbsp. (15 ml) Robertsons sage 2.5 Tbsp. (75 ml) white wine 0.5 tsp. (5 ml) wholegrain mustard 60g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

169g brown rice 1.5 Tbsp. (30 ml) Flora Gold 337.5g pork fillet, sliced into strips 1 red onion, chopped 187.5g button mushrooms, sliced 1 Tbsp. (15 ml) Robertsons sage 4 Tbsp. (75 ml) white wine 1 tsp. (5 ml) wholegrain mustard 90g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

281.5g brown rice 2.5 Tbsp. (30 ml) Flora Gold 562.5g pork fillet, sliced into strips 1.5 red onion, chopped 312.5g button mushrooms, sliced 1.5 Tbsp. (15 ml) Robertsons sage 6.5 Tbsp. (75 ml) white wine 1.5 tsp. (5 ml) wholegrain mustard 150g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

337.5g brown rice 3 Tbsp. (30 ml) Flora Gold 675g pork fillet, sliced into strips 1.5 red onion, chopped 375g button mushrooms, sliced 1.5 Tbsp. (15 ml) Robertsons sage 7.5 Tbsp. (75 ml) white wine 1.5 tsp. (5 ml) wholegrain mustard 180g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

394g brown rice 3.5 Tbsp. (30 ml) Flora Gold 787.5g pork fillet, sliced into strips 2 red onion, chopped 437.5g button mushrooms, sliced 2 Tbsp. (15 ml) Robertsons sage 9 Tbsp. (75 ml) white wine 2 tsp. (5 ml) wholegrain mustard 210g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

450g brown rice 4 Tbsp. (30 ml) Flora Gold 900g pork fillet, sliced into strips 2 red onion, chopped 500g button mushrooms, sliced 2 Tbsp. (15 ml) Robertsons sage 10 Tbsp. (75 ml) white wine 2 tsp. (5 ml) wholegrain mustard 240g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

506.5g brown rice 4.5 Tbsp. (30 ml) Flora Gold 1 012.5g pork fillet, sliced into strips 2.5 red onion, chopped 562.5g button mushrooms, sliced 2.5 Tbsp. (15 ml) Robertsons sage 11.5 Tbsp. (75 ml) white wine 2.5 tsp. (5 ml) wholegrain mustard 270g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

562.5g brown rice 5 Tbsp. (30 ml) Flora Gold 1 125g pork fillet, sliced into strips 2.5 red onion, chopped 625g button mushrooms, sliced 2.5 Tbsp. (15 ml) Robertsons sage 12.5 Tbsp. (75 ml) white wine 2.5 tsp. (5 ml) wholegrain mustard 300g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

619g brown rice 5.5 Tbsp. (30 ml) Flora Gold 1 237.5g pork fillet, sliced into strips 3 red onion, chopped 687.5g button mushrooms, sliced 3 Tbsp. (15 ml) Robertsons sage 14 Tbsp. (75 ml) white wine 3 tsp. (5 ml) wholegrain mustard 330g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish

675g brown rice 6 Tbsp. (30 ml) Flora Gold 1 350g pork fillet, sliced into strips 3 red onion, chopped 750g button mushrooms, sliced 3 Tbsp. (15 ml) Robertsons sage 15 Tbsp. (75 ml) white wine 3 tsp. (5 ml) wholegrain mustard 360g cream cheese Robertsons ground black pepper Sprinkling of Robertsons paprika, for garnish Sage leaves, fried in Flora Regular maragrine until crisp, for garnish