Brussels Sprouts, Roasted Red Peppers and Rice

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 2/3 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 Information

  • Nutritional analysis per serving (3 servings)

    314 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 10 grams protein; 3 milligrams cholesterol; 298 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

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.
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.
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.
4. Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
5. When rice is cooked, stir into vegetables and season with salt.

40 minutes