Brussels Sprouts, Roasted Red Peppers and Rice

Name: Brussels Sprouts, Roasted Red Peppers and Rice
Total time: 40 min
Yield: 3 servings
Ingredients: 3/4 cup long-grain rice; 1 1/2 cups no-salt-added chicken or veal stock or broth; 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups); 1 teaspoon olive oil; 10 ounces brussels sprouts; 2 large whole roasted red peppers; 1/8 to 1/4 teaspoon hot red-pepper flakes; 1/8 teaspoon salt

By Marian Burros

Total Time: 40 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Sauteed Turkey and a Rice Medley From the Old School

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:3 servings

¾cup long-grain rice
1½cups no-salt-added chicken or veal stock or broth
8ounces whole onion or 7 ounces chopped, ready-cut onion (1⅔ cups)
1teaspoon olive oil
10ounces brussels sprouts
2large whole roasted red peppers
⅛ to ¼teaspoon hot red-pepper flakes
⅛teaspoon salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the rice and stock in a heavy-bottomed pot and bring to boil. Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
Step 2
Chop the whole onion. Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot. Reduce heat to medium-high and add oil. Saute the onion until it begins to soften and brown.
Step 3
Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
Step 4
Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
Step 5
When rice is cooked, stir into vegetables and season with salt.