Brussels Sprouts and Wild Rice

Oxmoor House
Quick-cooking wild rice is a real time-saver. You'll need about 3 cups cooked rice for this recipe.
8 to 10 servings


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2 1/2 cups water
1 (1/2-ounce) package dried morel mushrooms
2 (16-ounce) packages fresh Brussels sprouts
2 cups chicken broth
1 (6-ounce) package uncooked wild rice
1/4 cup butter, divided
1/2 cup chopped leeks
3 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper


Combine water and mushrooms in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Remove from heat; let stand 30 minutes. Drain mushrooms, reserving 1 cup liquid. Coarsely chop mushrooms.

Wash Brussels sprouts thoroughly, and remove discolored leaves. Trim stem ends, and cut in half; set aside.

Combine chicken broth and 1 cup reserved liquid in same saucepan; bring to a boil. Add rice and mushrooms. Cover and simmer 50 minutes. Remove from heat; drain.

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add leeks. Sauté 3 minutes or until tender. Remove from skillet; set aside. Melt remaining butter in skillet over medium-high heat; add Brussels sprouts, and sauté 5 minutes or until browned. Add 3 tablespoons water; cover and cook 5 to 6 minutes or until Brussels sprouts are fork-tender, adding more water as necessary.

Add cooked rice, leeks, salt, and pepper; stir gently. Cook over medium-low heat just until thoroughly heated.

Created date

August 2009