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Brown Rice, Basil, and Gruyere Garden Stuffing

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“An excellent and interesting side dish that is nice with roast chicken or turkey.”
READY IN:
2hrs 2mins
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

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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