Rice Pilaf with Chestnuts and Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
2 tablespoons chopped shallots or onion |
2 garlic cloves, crushed |
4 cups trimmed brussels sprouts, cut into eighths (about 1 pound) |
3/4 cup diced red bell pepper |
1/2 cup dry white wine |
1/2 cup water |
2 cups hot cooked long-grain brown rice |
3/4 cup chopped cooked shelled chestnuts (about 1 pound in shells) |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
dash of ground red pepper |
Directions:
1. Heat the olive oil in a nonstick skillet over medium heat. Add chopped shallots and crushed garlic, and sauté 2 minutes. Add Brussels sprouts and diced bell pepper, and sauté 3 minutes. Stir in wine and water, and bring mixture to a boil. Cover, reduce heat, and simmer 12 minutes or until half of liquid is absorbed, stirring occasionally. Stir in the rice and remaining ingredients, and cook 2 minutes or until thoroughly heated.
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