Brussels Sprout Crumble

Cook the rice: Rinse the rice under cold tap water until the water runs clear. Heat a medium pot over medium-high. Add half the butter and melt, swirling the pot occasionally, until it smells nutty and turns dark brown, 2-4 min. Add the rice. Toast, stirring occasionally, 3-4 min. Add 21/3 cups water (double for 4 people) and a pinch of salt. Bring to a boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. Drain excess liquid, if needed.

Prep: Wash and dry all produce. Strip 1 tbsp thyme leaves (double for 4 people) off the stem, then roughly chop. Mince or grate the garlic. Thinly slice the mushrooms.

Cook the veggies: Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring, until browned, 4-5 min. Add the Brussels sprouts and cook until softened, 3-4 min. Add the thyme and garlic. Cook until fragrant, 30 sec. Season with salt and pepper.

Make the crumble: Add 1/3 cup water (double for 4 people.) and broth concentrate(s). Simmer, 3-4 min. Remove pan from the heat and stir in the sour cream, mustard, remaining butter and half the Parmesan cheese.

In a small bowl, combine the panko and remaining Parmesan. Sprinkle over the top of the Brussels sprout mixture. Transfer the pan into the oven and broil until golden-brown, 5-7 min. (TIP: If you do not have an oven-proof pan, transfer the Brussels sprout mixture to a baking dish before sprinkling with the panko and remaining Parmesan.)