- 4
- 40 mins
Ingredients
- 1 cup short grain brown rice (or brown sushi rice)
- 2 cups water
- 1/2 tablespoon olive oil
- 3 ounces prosciutto, chopped
- 1 tablespoon minced fresh rosemary
- 1 medium yellow onion, finely diced
- 1 pound Brussels sprouts, quartered AND 1 firm tart apple, peeled and diced
- OR
- 1 pound asparagus, trimmed and cut into 2-inch pieces AND 1/2 cup oil-packed sliced sun-dried tomatoes (drained)
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth, room temperature
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper, to taste
- Purchased balsamic glaze, to serve
Preparation
Step 1
In a medium saucepan over medium-high heat, combine the rice and water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
In a large skillet over medium-high, heat the oil. Add the prosciutto and cook until crisp. Use a spoon to transfer the prosciutto to a plate and set aside. Do not wipe out the skillet. Return the pan to the stovetop over medium-high heat and add the rosemary and onion. Saute until starting to brown, about 4 to 5 minutes.
Add the Brussels sprouts and apple OR the asparagus and sun-dried tomatoes. Cook for about 5 minutes, then add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. Add the rice and any liquid in the pan. Add the chicken broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute.
Stir in the cheese until melted. Season with salt and pepper. Top with crisped prosciutto, then drizzle with balsamic glaze just before serving.
Notes: Try 12 ounces thinly sliced mushrooms, red bell pepper, artichoke hearts