Brown Rice, Basil, and Gruyere Garden Stuffing |
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Prep Time: 45 Minutes Cook Time: 32 Minutes |
Ready In: 77 Minutes Servings: 8 |
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An excellent and interesting side dish that is nice with roast chicken or turkey. Ingredients:
2 1/2 cups long grain brown rice |
4 tablespoons unsalted butter |
1 large onion, chopped |
2 medium zucchini, halved lengthwise and cut into 1/2 inch slices |
2 medium carrots, sliced 1/4 inch thick |
2 stalks celery, sliced 1/4 inch thick |
1 medium red bell pepper, chopped |
1/2 lb fresh mushrooms, sliced |
3 cloves garlic, minced |
2 cups shredded gruyere or 2 cups swiss cheese |
1/2 cup chopped fresh basil |
1 1/2 teaspoons salt, to taste |
1/2 teaspoon fresh ground pepper, to taste |
1/2 cup turkey broth or 1/2 cup chicken broth (optional) |
Directions:
1. Bring a big pot of lightly salted water to a boil over high heat.
2. Add in the brown rice; lower the heat to medium.
3. Boil, uncovered, for about 35 minutes or until the rice is barely tender.
4. Drain rice in a sieve and rinse under cold running water.
5. Transfer rice to a large mixing bowl.
6. In a large non-stick skillet over medium heat, let the butter melt.
7. Add in the onion, zucchini, carrots, celery, red pepper, mushrooms, and garlic.
8. Cover and cook about 10-12 minutes until the onion is soft and translucent and veggies are barely tender; stir often.
9. Transfer the veggies into the mixing bowl with the rice; stir to mix.
10. Add in the cheese and basil; stir to mix.
11. Add in salt and pepper; stir to combine.
12. Transfer mixture to a lightly buttered casserole dish.
13. Drizzle with broth; cover and bake in a 350° over for about 30 minutes.
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