Brussels sprouts with brown rice and bacon

Ingredients:

Bacon

• 220g smoked bacon, cut into 1.5cm pieces.

Rice

• 4.5 cups chicken broth
• 3 tablespoons chopped thyme
• 1.25 cups short-grain brown rice
• 1.25 cups wild rice (soak rice overnight)

Vegetables

• 220 g thinly sliced ​​Brussels sprouts
• 340 g of chopped or thinly sliced ​​brown button mushrooms (3 large)
• 2 tbsp (30 g) butter at room temperature
• 2 tbsp. l. olive oil
• 400 g frozen pearl onions, defrosted
• 1 teaspoon coarse salt
• 0.75 tsp ground black pepper
• 0.5 cup peeled and coarsely chopped roasted hazelnuts, optional

Preparation:

1. Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon and pat dry with paper towels.
   
   For riceIn a heavy saucepan or Dutch oven, bring the broth and thyme to a simmer over medium-high heat. Add the brown and wild rice. Cover the pan and cook until the rice is tender but still holds its shape, about 30 minutes. Turn off the heat and let the rice rest for 10 minutes. Stir with a fork.
2. For vegetablesIn the same skillet you cooked the bacon in, heat the butter and olive oil over medium-high heat. Add the onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until light golden brown, about 5 minutes.
   
   Add the mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until tender, about 8 minutes. Add the Brussels sprouts and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for another 5 minutes.
3. Transfer the vegetable mixture to the pot with the cooked rice. Add the hazelnuts and bacon. Stir. Transfer to a large bowl and serve.
   
   Recipe Roasted Brussels Sprouts with Bacon.
   
   

   Adviсe

   
   Rice can also be cooked in 4 cups of broth and 0.5 cups of water.
   
   To roast hazelnuts, spread them in a single layer on a baking sheet. Bake in a preheated oven at 180°C (350°F) until lightly toasted, 8-10 minutes. Cool completely before using.