Mushroom Wild Rice & Roasted Brussels Sprouts make for a delicious combination of sides or a hearty main dish. Wild Rice is rich in potassium, fiber, protein, and vitamin B6 and can play a role in maintaining a healthy metabolism. Wild rice is also not a true rice, but rather it’s a combination of grasses, but be sure to check your packaging and make sure it is gluten-free if that is what your diet is looking for. 

Ingredients

Mushroom Wild Rice & Roasted Brussels Sprouts

• 1 cup wild rice
• 1/2 cup white or Bella mushrooms, sliced
• 2 cups vegetable broth
• 1/2 yellow onion, diced
• 1 tsp black pepper
• 1/4 cup heavy cream or coconut milk
• 1 Tbs olive oil

Roasted Brussels Sprouts

• 1 lb. brussels sprouts, stems removed & halved
• 2 garlic cloves, minced
• 1 tsp salt & 1/2 tsp black pepper
• 1 Tbs olive oil

Directions

1. Preheat the oven to 350ºF
2. Then, prepare your vegetables.
3. Toss the brussels sprouts ingredients together in a bowl and place in a small roasting pan.
4. Put the brussels sprouts in the oven and roast for 35-40 minutes, checking on them halfway through. 
5. Meanwhile, heat olive oil in a large skillet or medium pot and begin sauteing the onion. Cook for 5 minutes. 
6. Then, add the mushrooms, wild rice, and black pepper. 
7. Cook for another 2-3 minutes. 
8. Add in the vegetable broth and bay leaves and bring to a low boil. 
9. Once boiling, cover the skillet with a lid, reduce heat to low, and cook until done. 
10. Wild rice cooks longer than regular rice if you want it to be soft and fluffy, so it may take 40-50 minutes. If your brussels sprouts are done at this time, remove them from the oven and over to keep warm. 
11. After 35 minutes, add the heavy cream or coconut milk to the rice and any more water if the broth has been fully absorbed. 
12. Taste the rice and cook to desired texture. 
13. Serve with brussels sprouts once done and enjoy!

Nutrition Information

Nutrition Disclaimer

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