Brown Rice, Basil, And Gruyere Garden Stuffing

Total Time: 2 hrs 2 mins Preparation Time: 45 mins Cook Time: 1 hr 17 mins

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)

Recipe

• 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.