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.
Facebook: @westgoldnz
Instagram: @westgoldnz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!