30 ml (2 tbsp) olive oil
1 onion, finely chopped
1/3 cup white wine
¾ cup of vegetable stock
300 g white button mushrooms
¼ cup cream
125 ml (½ cup) grated Parmesan cheese
15 ml (3 tbsp) chopped parsley
500 ml (2 cups) Spekko Saman Brown Rice
salt and freshly ground black pepper
1.Heat oil and saute onions until translucent. Add mushrooms and stir-fry until soft.
2.Add white wine and stock and cook uncovered until the liquid has been absorbed.
3.Add the cream and cheese (leave a little for topping), herbs and seasoning. Heat through until the mushroom sauce thickens.
4.Cook Spekko Rice according to the instructions on the packet. Season.
6.Serve mushroom sauce over rice. Sprinkle with remaining cheese or decorate with sliced Parmesan.