400g Agrino 10-min brown rice
2 tbsp olive oil
150g button mushrooms
150g pleurotus (oyster) mushrooms
150g portobello mushrooms
180g onion finely chopped
40g butter to drizzle over rice before serving
800 ml vegetable broth
2 tbsp fresh thyme
Freshly ground pepper
On a cutting board, thinly slice button and portobello mushrooms. Shred oyster mushrooms by hand.
Heat the olive oil in a large, nonstick frying pan over high heat.
Sauté all mushrooms for 2-3 min. Add salt and freshly ground pepper and transfer into a bowl. Heat the 80g butter in the pan over medium heat until melted.
Sauté onion for 1-2 min, stirring constantly until wilted and opaque. Add the Agrino 10-min brown rice and continue sautéing for 1 min. Finish with vegetable broth. Preheat oven to 200°C. Add the sautéed mushrooms to the rice mixture in the pan. Season with the thyme, salt, and freshly ground pepper. Bring mixture to a boil and transfer immediately into a nonstick baking tin. Tightly cover tin with a double piece of aluminum foil. Bake for 10 min.
Remove tin from oven. Let stand covered for 5 min. Add the 40g butter and stir until butter has melted. Serve in white, individual plates. Drizzle with olive oil and season with a few grindings of pepper.