Belinda Moore

A firm favourite at our place!

3 tbspn butter

2 tbspn olive oil

1 large onion, diced

2 cloves garlic, crushed

2 cups uncooked rice

6 large mushrooms, sliced

1/2 cup white wine

5 cups water

1 tbspn stock powder

fresh parsley

pepper

parmesan cheese

Heat butter & oil. Saute onion and garlic till golden. Add mushrooms and cook for 2 minutes. Stir rice through until translucent. Add wine, stock and half the water. Bring to the boil. Add remaining water. Stir as it’s cooking and add more water if required. When rice is done, stir through parsley (chopped finely) and freshly ground black pepper. Serve with a sprinkling of parmesan cheese and some steamed vegetables.