Photo: Alison Gootee
Serves 4
2 cups water
3/4 cup brown rice
Butter, for greasing the baking dish
2 Tbsp. olive oil
1 onion, chopped
3/4 pound Brussels sprouts, trimmed and halved
1/2 cup white wine
1/2 cup chicken stock
3/4 cup heavy cream
1 apple, diced
2 tsp. chopped fresh thyme
1 tsp. salt
1/2 tsp. black pepper
1 cup grated Cheddar
1/2 cup slivered almonds
Active time: 30 minutes
Total time: 1 hour 15 minutes
In a medium pot, boil 2 cups water. Add brown rice and simmer, partially covered, until water is absorbed and rice is tender, 40 minutes. Meanwhile, preheat oven to 375° and butter a 9" x 13" or 3-quart baking dish.
In a large skillet, heat olive oil over medium heat. Cook onion and Brussels sprouts until soft, 8 minutes. Add white wine and chicken stock; simmer 5 minutes. Add heavy cream, apple and thyme; simmer 2 minutes. Season with salt and pepper.
Stir in rice and transfer to prepared baking dish. Top with Cheddar and slivered almonds. Bake 30 minutes.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour 15 minutes
In a medium pot, boil 2 cups water. Add brown rice and simmer, partially covered, until water is absorbed and rice is tender, 40 minutes. Meanwhile, preheat oven to 375° and butter a 9" x 13" or 3-quart baking dish.
In a large skillet, heat olive oil over medium heat. Cook onion and Brussels sprouts until soft, 8 minutes. Add white wine and chicken stock; simmer 5 minutes. Add heavy cream, apple and thyme; simmer 2 minutes. Season with salt and pepper.
Stir in rice and transfer to prepared baking dish. Top with Cheddar and slivered almonds. Bake 30 minutes.
From the December 2014 issue of O, The Oprah Magazine
