Cooked up a while ago, but just getting around to posting that now |3

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Level of difficulty; 3/5

=Ingredients==
•Mushrooms, whole bunch!
•Chicken breast 500g 'odd (optional for omnivorous)
•Corn Spears (1 or 2 cans, depending how many you wanna feed)
•3-5 Carrots
•2 Onions
•White Wine (Used a cheap Sauvignon Blanc this time!)
•Thickened Cream 300g (big) bottle
•Vegetable (or salt-reduced Vegetarian friendly Chicken) Stock cubes
•Butter
•Corn Flour
•Canola/vegetable cooking oil


=Recipe Instructions==
—Start up by dicing up your onions, n frying them up in a pinch of cooking oil over a mid to low heat in a big 'ol non-stick Cooking pot/Wok

—Dice up your Mushroom & Chicken breast (on separate chopping boards) during this time & once your onions have softened & browned, thrown in your chicken chunks & Mid&heat cook them over until no longer pink at all

—Peel & dice your carrots, chop up the corn spears also & add these with the Mushrooms to your main pot & douse this all with your cooking wine (about a 1-3 cups) and stir all of that through.

—Place a lid over the top to let that reduce into that lot. (Stir over occasionally & broil down until all the liquid has pretty much gone on a Medium heat)

—Boil a kettle & Wash your rice [place 2/3rd cup per person into a pot, n run a small amount of water to cover that, running a hand or wooden spoon through it til the water becomes very 'white' with the excess starch, drain that off, repeat once more] then place drained but damp rice in the pot onto a M heat stovetop (I squirt a pinch of cooking oil into that, and turn through a bit until the bulk of the rice turns 'white'. Helps reduced rice being too sticky when cooked!)
Cover your rice with 2/3rds more water on top, add a dissolved stock cube into this, give a gentle stir through once or twice, cover with a lid and let cook on a M heat til all the water is absorbed. No more stirring required! :) (That's ready when all of the water is absorbed; just turn off the heat, pull it to one side, keep a lid on til that's ready to fluff n serve)

—Once all your wine is reduced in, add 2-3 dissolved stock-cubes, 50grams of Butter in + half of your cream to the mixture to that & turn down to a Low heat (the low heat level is crucial, as well as keeping an eye on & stirring it frequently, so your cream oils don't separate)
Add the rest of your cream each time you stir that through over the next 10-15 mins.

—To thicken the Sauce further; completely dissolve 2-3 teaspoons of cornflour into a shotglass of COLD WATER ONLY. (repeat, do not use hot or even warm!)
Once complete those are completely mixed (I use the blunt end of a chopstick to get every bit stirred in) add to you main pot & stir through very thoroughly.
[*Must keep stirring regularly if not continuously from this stage otherwise the thickening mix with end up becoming big gluggy parts instead of an overall viscousness throughout]

—Your rice & main part should end up being ready at about the same time; serve onto a bed of Rice, pour a glass of the unused wine (if that's your thing!) & Enjoy! <3

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Snapped with a Phone Camera and compiled in CSP

And if you like cooking and recipes; check out a whole listing of the good stuff over @ ~FACCC2!