This healthy "stuffing" was a hit at my Thanksgiving dinner. I loved it so much I'm going to make it all the time for lunch or a side for dinner. It is easy, healthy, and delicious. This is the perfect, comforting winter dish with shredded brussels sprouts and portobello mushrooms which are all in season now. The brown and wild rice have a ton of fiber and vitamins to keep you lean and energized. I guarantee you won't want to take that infamous nap after Thanksgiving or a holiday meal and be up for that game of catch. And even better, you'll have more than enough room for dessert :)
Brown and Wild Rice with Brussels Sprouts (Gluten Free, Vegan)
Recipe inspired by Giada's Feel Good Food
Serves 6
Ingredients:
Rice:
Vegetables:
Directions:
Rice:
Vegetables:
Serves 6
Ingredients:
Rice:
- 2 cups vegetable broth or low-sodium chicken broth
- 1 1/2 tablespoons chopped fresh thyme
- 3/4 cup short-grain brown rice
- 3/4 cup wild rice
Vegetables:
- 2 tablespoons extra-virgin olive oil
- 7 ounces frozen pearl onions, thawed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces portobello mushrooms, thinly sliced
- 6 ounces brussels sprouts, thinly sliced or shredded
- 1/4 cup toasted hazelnuts (arrange in a single layer on a baking sheet and bake at 350 degrees until lightly toasted 6-8 min)
- 1 tablespoon red wine vinegar
Directions:
Rice:
- In a heavy saucepan or Dutch oven, bring the broth, 1/4 cup water, and the thyme to a boil over medium-high heat. Add the brown and wild rice.
- Cover, lower the heat and simmer until the rice is tender but still chewy, about 30 minutes.
- Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
Vegetables:
- Meanwhile in a large nonstick skillet, heat the oil over medium-high heat. Add the onions and season with 1/4 teaspoon salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until light golden, about 5 minutes.
- Add the mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until softened about 8 minutes.
- Add the brussels sprouts, and cook until the vegetables are tender about 5 minutes.
- Transfer the vegetable mixture to the saucepan of cooked rice. Finish with 1 tablespoon of the red wine vinegar and add the hazelnuts.
- Toss until all the ingredients are mixed.
- Transfer to a large bowl and serve!
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