Creamy mushroom grains

What a winter hearty meal in minutes? Well try our creamy mushroom grains made with ready-to-eat grains, ready-cooked chicken and a carton of wild mushroom soup. A quick and simple tasty midweek supper.
Serves: 3
Prep time: 10 mins
Cooking time: 17 mins
Total time: 27 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 100g smoked bacon lardons (from a 200g pack)
    • 1 tbsp olive oil
    • 1 onion, peeled and sliced
    • 250g pack ready-to-eat mixed grains (bulgar wheat, quinoa with lentils and soya flakes in olive oil, from Merchant Gourmet)
    • 2 tbsp sherry, optional
    • 600g carton cream of wild mushroom soup (we used New Covent Garden Co’s)
    • About 100g (3½oz) readywashed and shredded cabbage (from a 200g pack, from M&S)
    • Knob of butter
    • 200g pack ready-cooked chicken tikka


    • Heat a pan, add the bacon and fry gently for 2 mins. Add the oil and onion, and fry for another 5 mins.
    • Add the mixed grains, breaking them up in the pan, and stir-fry for a Minute. Pour in the sherry, if using, then the soup and stir well. Simmer for 10 mins.
    • Meanwhile, put the cabbage in a bowl with a knob of butter and a splash of water, cover and microwave on High for 1½ mins. Add the chicken to the pan and just warm it through. Gently stir the cabbage in with the chicken to serve.

Nutritional information per portion

Fat 26.0g


Saturates 6.0g


Calories 553(kcal)


Recipe by Kate Moseley