Brown Rice, Basil, and Gruyere Garden Stuffing

An excellent and interesting side dish that is nice with roast chicken or turkey.

• Ready In: 2 hrs 2 mins
• Yields: 12 cups

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)

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.