Our simple technique yields classic risotto texture in a fraction of the time. Precooked brown rice simmers with a flour-thickened mixture of milk and chicken stock, boosted with a touch of cream cheese for extra richness.
3 tablespoons extra-virgin olive oil, divided
3 cups trimmed and quartered Brussels sprouts (about 14 oz.)
2 tablespoons finely chopped fresh sage
3 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's Ready Rice)
1 tablespoon all-purpose flour
2 cups unsalted chicken stock
1 1/2 cups 1% low-fat milk
2 tablespoons 1/3-less-fat cream cheese, softened
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 teaspoons minced fresh garlic
1/2 teaspoon grated lemon rind plus 2 Tbsp. fresh juice
1/4 cup chopped walnuts, toasted
Est. added sugars 0g
How to Make It
Heat 1 tablespoon oil in a large skillet over medium-high. Add Brussels sprouts and sage; cook, stirring occasionally, until lightly browned and almost tender, about 2 minutes. Add rice; cook, stirring occasionally, until warmed through, about 2 minutes. Add flour; cook, stirring constantly, 30 seconds. Stir in stock, milk, and cream cheese; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until very creamy, 8 to 10 minutes. Stir in salt and pepper.
Whisk together garlic, rind, juice, and remaining 2 tablespoons oil in a small bowl. Divide rice mixture evenly among 6 bowls. Drizzle with dressing; sprinkle with toasted walnuts.
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