Rice Pilaf With Chestnuts And Brussels Sprouts

Name: Rice Pilaf With Chestnuts And Brussels Sprouts
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

13 ingredients

1 steps

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 saute 2 minutes. Add Brussels sprouts and diced bell pepper, and saute 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.