How to-

1. Prepare the Pickled Red Onion: Thinly slice the red onion and place it in a small bowl. Add cider vinegar, salt, and sugar. Mix well to combine. Set aside to pickle while you prepare the rest of the dish.

2. Cook the Basmati Rice: Rinse the basmati rice under cold water until the water runs clear. In a saucepan, heat olive oil over medium heat. Add the rinsed rice and toast for 1-2 minutes, stirring constantly. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

3. Prepare the Mushroom Stroganoff: Clean the mushrooms and slice them. Finely chop the onion and garlic cloves. In a large skillet or pan, heat some olive oil over medium-high heat. Add the onions and garlic and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the paprika, mustard, salt, and pepper. Cook for another minute. If using, add the brandy and cook until evaporated. Pour in the stock and let it simmer for a few minutes until slightly reduced. Reduce the heat to low and stir in the sour cream (or vegan equivalent). Let it simmer gently for another 5 minutes, stirring occasionally, until the sauce thickens slightly. Squeeze in the juice of half a lemon and stir to combine. Taste and adjust seasoning if necessary.

4. Serve: Divide the cooked basmati rice between two plates. Top with the creamy mushroom stroganoff. Garnish with pickled red onion and any green veg of your choice.

5. Enjoy! Serve hot and enjoy your creamy mushroom stroganoff with basmati rice and pickled red onion.