Rice Pilaf With Chestnuts And Brussels Sprouts

• 1 tablespoon olive oil
• 2 tablespoons chopped shallots or onion
• 2 garlic cloves, crushed
• 4 cups trimmed Brussels sprouts, cut into eighths (about 1 pound)
• 3/4 cup diced red bell pepper
• 1/2 cup dry white wine
• 1/2 cup water
• 2 cups hot cooked long-grain brown rice
• 3/4 cup chopped cooked shelled chestnuts (about 1 pound in shells)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Dash of ground red pepper

1. Heat the olive oil in a nonstick skillet over medium heat. Add chopped shallots and crushed garlic, and saute 2 minutes. Add Brussels sprouts and diced bell pepper, and saute 3 minutes. Stir in wine and water, and bring mixture to a boil. Cover, reduce heat, and simmer 12 minutes or until half of liquid is absorbed, stirring occasionally. Stir in the rice and remaining ingredients, and cook 2 minutes or until thoroughly heated.

olive oil, shallots, garlic, brussels sprouts, red bell pepper, white wine, water, brown rice, chestnuts, ground cumin, salt, freshly ground black pepper, ground red pepper

Taken from www.myrecipes.com/recipe/rice-pilaf-with-chestnuts-brussels-sprouts (may not work)