Rice Pilaf with Chestnuts and Brussels Sprouts

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 19%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.6g
  • Carbohydrate: 31.9g
  • Fiber: 6.1g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 217mg
  • Calcium: 45mg


  • 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


  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.
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