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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!