Brussels Sprouts, Roasted Red Peppers and Rice
Published February 18, 1997
- Total Time
- 40 minutes
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Ingredients
¾ cup long-grain rice
1 ½ cups no-salt-added chicken or veal stock or broth
8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 ⅔ cups)
1 teaspoon olive oil
10 ounces brussels sprouts
2 large whole roasted red peppers
⅛ to ¼ teaspoon hot red-pepper flakes
⅛ teaspoon salt
Nutritional analysis per serving (3 servings)
57 grams carbs; 53 milligrams cholesterol; 421 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 6 grams fiber; 176 milligrams sodium; 21 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes