Wild Rice mushrooms and sprout pilaf

Ingredients:
1.5 cups of wild rice, cooked according to directions
1 (8 oz) package of dehydrated mushrooms
1 link of chorizo, casing removed and diced
8 oz of brussel sprouts, chopped
3 cloves of garlic, minced
1/2 of red pepper, chopped
4 tbsp butter
2 tbsp canola oil
Paprika
Salt
Pepper
Chives
Hot sauce

Directions:
1. Render and break up chorizo in a large pan over medium heat
2. Hydrate mushrooms by boiling them for 15 minutes. Drain
3. Add mushrooms for 5 minutes and half the butter
4. Add pepper and brussel sprouts. Add canola oil and cook 10 minutes with heat on high
5. Lower heat to medium. Add seasonings, garlic, and the rest of butter
6. Cook for 10 min
7. Add in cooked wild rice and warm.
Taste for seasonings

I served this with a beef tenderloin steak simply seasoned with McCormick Grill Mates roasted garlic and chipotle seasoning and a pinch of black garlic salt. Cook on high for 5 minutes each side with a little canola oil in the pan.

Wine pairing:
Agua Negra
2013
Merlot
Central Valley, Chile
Smokey, dark fruit, full bodied, deep red wine