To make the garlic rice: Add the oil to a saucepan over low heat. Add the garlic and stir for 1 to 2 minutes, until fragrant and golden. Add the rinsed rice and stir for a minute until slightly translucent.

Cover the rice with 1⅓ cups (315 ml) of water and add the salt. Bring to a simmer and allow the rice to absorb the water. Once almost all the water has been absorbed, turn the heat off and cover it with a lid. Leave it to sit for about 10 minutes, then fluff with a fork.

While the rice is cooking, start the stroganoff: Add the oil to a large pan along with the onion and a pinch of salt. Soften for about 5 minutes, until translucent. Add the garlic and soften for 1 to 2 minutes.

Add the mushrooms and sauté for 5 minutes, or until the mushrooms reduce slightly and start to color. Add the beans and season well with salt and pepper. Stir to combine.

Add the marmite, tomato paste and mustard. Mix well. Stir in the broth and bring to a simmer. Reduce for 5 to 10 minutes.

Stir in the yogurt, then season to taste with salt and pepper. Stir through the lemon juice just before serving. Stir the parsley through the fluffed rice. Serve the stroganoff alongside the garlic rice, topped with more parsley.