Mushroom and Brussel Sprout One Pan Rice

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. Serve.