Rice Pilaf with Chestnuts and Brussels Sprouts

Name: Rice Pilaf with Chestnuts and Brussels Sprouts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 946 milliliters trimmed Brussels sprouts, cut into eighths (about 1 pound); 177 milliliters chopped cooked shelled chestnuts (about 1 pound in shells); 473 milliliters hot cooked long-grain brown rice; 118 milliliters dry white wine; 2 garlic cloves, crushed; 1 teaspoons ground cumin; 1 Dash ground red pepper; 1 Tbsp olive oil; 177 milliliters diced red bell pepper; 1 teaspoons salt; 2 Tbsps chopped shallots or onion; 118 milliliters water

Need a gluten free and vegan side dish? Rice Pilaf with Chestnuts and Brussels Sprouts could be a super recipe to try. One portion of this dish contains about 4g of protein, 3g of fat, and a total of 181 calories. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. A mixture of garlic cloves, ground cumin, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the olive oil in a nonstick skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chopped shallots and crushed garlic, and saut 2 minutes.

Ingredients you will need

Shallot

Garlic

Add Brussels sprouts and diced bell pepper, and saut 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.

Ingredients you will need

Brussels Sprouts