Cheddar and Brussels Sprouts Rice Bake Recipe
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.
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