What you’ll need
3 cups low-sodium chicken stock
1½ cup brown basmati rice, rinsed
3 Tbsp red onions, diced
1½ tsp fresh garlic, minced
1 tsp fresh thyme, removed from stem
¼ tsp sea salt
2 Roma tomatoes, cubed
1 cup button mushrooms, cut in half
1 cup brussel sprouts, cut in half
Low-sodium chicken or vegetable stock
Simple Prep
1. Bring chicken stock to boil in a medium stock pot
2. Stir in rice, onions, garlic, thyme, and salt
3. Cover, reduce heat to medium-low and simmer 20 minutes, stirring occasionally
4. Stir in tomatoes and brussel sprouts and continue to simmer covered for an additional 30 minutes, stirring occasionally
5. Dish is done when rice is tender
Chef’s Serving Suggestions
Stir in ½ cup feta cheese before serving to make this a creamier dish. If adding feta, omit the sea salt.
This side dish can be turned into a one pot meal by stirring in 1½ cups pre-cooked chicken or turkey for the last 10 minutes. The pre-cooked chicken or turkey just needs to warm up, adding earlier may cause the meat to be too dry.
Serving Info
• Makes 6 servings• Serving size: ¾ cup each
• Total time: 1 hour