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Rice Pilaf with Chestnuts and Brussels Sprouts

Yield 6 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.