This rice dish elevates the often neglected brussel sprout and pairs it with a medley of mushrooms, basil, pine nuts and parmesan. A one pan wonder that’s quick, easy and ready in just 30mins.
1c short grain rice
1c leek, sliced
½ onion, chopped
4T Westgold Salted Butter
2 garlic cloves, crushed
1/2c white wine
100gm exotic mushroom medley
2c mixed mushrooms, sliced
3-4c vegetable stock, hot
½ c parmesan cheese, grated
8 brussel sprouts, halved
1T chopped thyme
1/4c toasted pinenuts
Knob Westgold Salted Butter, to finish
Heat a frypan and melt 2T butter, quickly saute the exotic mushrooms for 2 minutes.
Remove from the pan & set aside.
To the same pan add the brussel sprouts with 2T water, cover sweat 2-3 mins to just soften, remove & set aside.
Add 2T more of butter & sweat the onion, garlic, thyme and leeks until softened. Add the rice and stir to coat in butter.
Add the wine, stir and cook on a medium heat until absorbed.
Add the stock 1/2c at a time stirring until absorbed.
Stir in the sliced mixed mushooms.
Keep adding stock until the rice is cooked to your liking.
It should take around 15-20 mins.
Take off the heat and stir in the precooked brussel sprouts, parmesan cheese and knob of butter.
Sprinkle over the precooked exotic mushrooms and pinenuts.