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.
Serves: 4-6
INGREDIENTS
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
METHOD
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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!