Bring a large pan of salted water to the boil and cook the rice until tender, about 12-15 minutes
In a shallow pan heat the olive oil over a medium heat
Add the onions, mushroom and garlic
Cook until soft and the moisture from the mushrooms has evaporated
Stir in the tomato puree, paprika and thyme
Cook for 2 minutes
Pour in the red wine and dairy free cream
Bring to the boil and simmer for a couple of minutes until the sauce has thickened
Season with salt and pepper
Serve with the rice
