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Brussels Sprouts and Wild Rice

Brussels Sprouts and Wild Rice
Brussels Sprouts and Wild Rice is a gluten free and vegetarian recipe with 10 servings. One portion of this dish contains around 6g of protein, 5g of fat, and a total of 146 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of water, salt, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It works well as a reasonably priced side dish.

Instructions

1
Combine water and mushrooms in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 2 minutes.
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MushroomsMushrooms
WaterWater
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2
Remove from heat; let stand 30 minutes.
3
Drain mushrooms, reserving 1 cup liquid. Coarsely chop mushrooms.
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MushroomsMushrooms
4
Wash Brussels sprouts thoroughly, and remove discolored leaves. Trim stem ends, and cut in half; set aside.
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Brussels SproutsBrussels Sprouts
5
Combine chicken broth and 1 cup reserved liquid in same saucepan; bring to a boil.
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6
Add rice and mushrooms. Cover and simmer 50 minutes.
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MushroomsMushrooms
RiceRice
7
Remove from heat; drain.
8
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add leeks. Saut 3 minutes or until tender.
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ButterButter
LeekLeek
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9
Remove from skillet; set aside. Melt remaining butter in skillet over medium-high heat; add Brussels sprouts, and saut 5 minutes or until browned.
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Brussels SproutsBrussels Sprouts
ButterButter
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10
Add 3 tablespoons water; cover and cook 5 to 6 minutes or until Brussels sprouts are fork-tender, adding more water as necessary.
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Brussels SproutsBrussels Sprouts
WaterWater
11
Add cooked rice, leeks, salt, and pepper; stir gently. Cook over medium-low heat just until thoroughly heated.
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Cooked RiceCooked Rice
PepperPepper
LeekLeek
SaltSalt
DifficultyHard
Ready In45 m.
Servings10
Health Score16
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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