Brown Rice, Basil and Gruyere Garden Stuffing

Chef mariajane's Note:

When I served this colorful stuffing to guests, they gave it the ultimate stuffing compliment; it's so good, it could be served as a main course! It's equally good inside turkey or chicken.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 12 cups

• 2 ½ cups long grain brown rice (1 lb)
• 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 medium celery ribs , 1/4 inch thick
• 1 medium red bell pepper , chopped
• ½ lb fresh mushrooms , sliced
• 2 garlic cloves , minced
• 2 cups gruyere cheese or 2 cups swiss cheese
• ½ cup fresh basil , chopped
• 1 ½ teaspoons salt
• ½ teaspoon fresh ground pepper
• ½ cup turkey (optional) or ½ cup chicken broth (optional)

Directions:

1. Bring a large pot of lightly salted water to a boil over high heat, Add the brown rice and reduce heat to medium. Boil uncovered until the rice is barely tender, about 35 minutes. Drain into a sieve and rinse under cold running water. Place in a large bowl,.
2. In a large skillet, melt butter over medium heat. Add onion, zucchini, carrots, celery, red pepper, mushrooms, and garlic. Cover partially and cook, stirring often, until the onion is softened and translucent and the vegetables are barely tender, 10-12 minutes.
3. Scrape the vegetables into the bowl of brown rice and mix well. Stir in the cheese and basil. Season wirh the salt and pepper. Use as a stuffing, or place in a lightly buttered casserole, drizzle with broth, cover, and bake as a side dish,.