BRUSSELS SPROUTS, ROASTED RED PEPPERS AND RICE

Brussels Sprouts, Roasted Red Peppers and Rice image

Provided by Marian Burros

Time 40m

Yield 3 servings

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams