Cheddar and Brussels Sprouts Rice Bake Recipe
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.