Bacon, Brussel-Sprout-and-Mushroom-Goulash

Gluten Free Vegetable Goulash

This is my Goulash of sorts with lots of Vegetables

I know a proper Goulash is a Stew with lots of Meat,Vegetables and Paprika.
So I guess this is a play on words.

Another quick and easy Meal to prepare for busy Parents with hungry Kids.
I love Dishes where you can just put every-thing into one Pan. Saves on washing up and usually involves less fussing.

Perhaps your Family are not so keen on some Winter Vegetables like Brussel Sprouts. These can be incorporated with other ingredients and hopefully they won’t notice.
I must admit Brussel Sprouts do have a strong flavour and served on their own is probably asking a bit much for younger Children.

Children can be so contrary, don’t like something and won’t try again, it’s for Life.
The words, “Don’t like it”, with a screwed up Face are seen and heard.
Been there, done that. OMG I sound like my Mother, disguising Food. Help

 

Bacon, Brussel Sprouts and Mushroom Goulash

  • about 12 Brussel Sprouts, sliced
  • 10-12 medium Mushrooms, sliced
  • 2 Rashers Bacon, chopped
  • 2 1/2 cups Vegetable Stock
  • 2 Cloves Garlic, crushed
  • 1 1/2 cups Brown Rice
  • 1 Onion, sliced and finely chopped
  • 1 cup Frozen Peas and Corn
  • 1 Tin Chickpeas
  • 6 medium Silver-beet Leaves, torn and sliced
  • 3 tablespoons Avocado Oil
  • 1 teaspoon Curry Powder
  • Salt and Pepper for seasoning
  • Greek Yoghurt

 

Place 1 tablespoon of Avocado Oil into a Pan, add the crushed Garlic, and Curry Powder.

Cook on medium heat for about 2 minutes, keep stirring .

Add another tablespoon of Oil into the Pan, then the Brown Rice, stir to coat the Grains.

Pour in the Stock and bring to the boil. Once boiling turn down heat to a gentle simmer.
Cover with a Lid, cook for about 30 minutes or until the Rice is tender.

Mean while in a another large Pan add 1 tablespoon of Oil and Stir-fry the Onions, Bacon, Brussel Sprouts and Mushrooms.

Cook for 3-5 minutes then add the Frozen Peas and Corn. Season with Salt and Pepper.

Toss in the Silver-beet and Chickpeas, cook for 2-3 minutes.

Now tip all the cooked ingredients into the cooked Rice. Toss well so everything is combined evenly.

Transfer to a warm Serving Dish.

If you wish, give a good drizzle of Greek Yoghurt over the top and a squirt of Lemon Juice.

Serves 4

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