Categories: Rice, Side Dish, Stuffing Dressing

Ingredients

• 2 1/2 cups long grain brown rice
• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
• 2 medium carrots, sliced 1/4 inch thick
• 2 stalks celery, sliced 1/4 inch thick
• 1 medium red bell pepper, chopped
• 1/2 lb fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups shredded gruyere or 2 cups swiss cheese
• 1/2 cup chopped fresh basil
• 1 1/2 teaspoons salt, to taste
• 1/2 teaspoon fresh ground pepper, to taste
• 1/2 cup turkey broth or 1/2 cup chicken broth (optional)

Directions

1. Bring a big pot of lightly salted water to a boil over high heat.

2. Add in the brown rice; lower the heat to medium.

3. Boil, uncovered, for about 35 minutes or until the rice is barely tender.

4. Drain rice in a sieve and rinse under cold running water.

5. Transfer rice to a large mixing bowl.

6. In a large non-stick skillet over medium heat, let the butter melt.

7. Add in the onion, zucchini, carrots, celery, red pepper, mushrooms, and garlic.

8. Cover and cook about 10-12 minutes until the onion is soft and translucent and veggies are barely tender; stir often.

9. Transfer the veggies into the mixing bowl with the rice; stir to mix.

10. Add in the cheese and basil; stir to mix.

11. Add in salt and pepper; stir to combine.

12. Transfer mixture to a lightly buttered casserole dish.

13. Drizzle with broth; cover and bake in a 350° over for about 30 minutes.

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