Brown Rice, Basil, and Gruyere Garden Stuffing

Name: Brown Rice, Basil, and Gruyere Garden Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ 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; 12 lb fresh mushrooms, sliced; 3 cloves garlic, minced; 2 cups shredded gruyere or 2 cups swiss cheese; ½ cup chopped fresh basil; 1 ½ teaspoons salt, to taste; ½ teaspoon fresh ground pepper, to taste; ½ cup turkey broth or ½ cup chicken broth (optional)

Servings: persons

2 ½ 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
12 lb fresh mushrooms, sliced
3 cloves garlic, minced
2 cups shredded gruyere or 2 cups swiss cheese
½ cup chopped fresh basil
1 ½ teaspoons salt, to taste
½ teaspoon fresh ground pepper, to taste
½ cup turkey broth or ½ cup chicken broth (optional)

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.

1150

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ½ 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, and more.

Yes, Brown Rice, Basil, and Gruyere Garden Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!