Rice Pilaf with Chestnuts and Brussels Sprouts

Cooking Light
6 servings (serving size: 1 cup)


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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


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.

Created date

October 2003

Nutritional Information

Calories 172
Caloriesfromfat 19 %
Fat 3.6 g
Satfat 0.6 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 4.6 g
Carbohydrate 31.9 g
Fiber 6.1 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 217 mg
Calcium 45 mg