Ingredients
3 tablespoons olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
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Chicken stock
12 to 14 ounces sliced mushrooms,
1 cup freshly grated Parmesan cheese
½ cup dry white wine, optional
3 tablespoons unsalted butter, diced
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
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Method
Heat 1 tablespoon olive oil in a medium pan.
Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic.
Add mushroom, black pepper, salt and continue stirring.
Cook for another 2 to 4 minutes and add brown rice.
Pour a small amount of white wine and allow to simmer.
Add cups chicken stock cover, and bring to a boil over medium-high heat.
Add butter and more chicken stock and cover to cook.
Once the rice is cooked, season and serve with the grated Parmesan.