Brussels Sprout Chestnut Rice
Brussels Sprouts and chestnuts, tossed in cooked rice, for a festive and delicious winter side dish.
Ingredients
- 1 small onion
- 1 c Brussels Sprouts
- oil for pan
- 1/2 c roasted and peeled chestnuts
- 2 c cooked brown rice
- pinch salt
Instructions
- Chop the onion. Wash and trim sprouts, cut larger ones in half (or quarters, if very large.)
- Heat oil in pan. Saute onion in pan until soft. Add sprouts to hot pan, and let brown, stirring occasionally. Add chestnuts, stir. Add 1/4 c water and let it simmer to finish cooking the sprouts.
- Stir in cooked rice, add a pinch of salt, and heat through.