Heat a little oil in a frying pan and fry the onion. Add a little water and allow to simmer. When the water
has reduced, add the MEVGAL Yoghurt along with the mustard and seasoning. Bring to a boil and
simmer until the sauce thickens. Add the finely chopped parsley and take off the heat. Serve with Pilaf
Quick recipe: Heat 2 tablespoons of olive oil in a non-stick frying pan and fry some mushrooms with a
large, finely chopped onion. Add a glass of basmati rice and fry gently. Deglaze the pan with a little
white wine and add two and a half glasses of water and a little salt. Allow to simmer for 20 minutes, turn
off the heat, and leave for another 10 minutes, covered with a tea towel, before serving.