14 -16ouncessmall Brussels sprouts, trimmed and cut in half
6ouncesshiitake mushrooms, stemmed and sliced
6cupswater or vegetable broth
1 1/2teaspoondried thyme
1 1/2teaspoonrubbed sage
1/4teaspoonfreshly ground black pepper
1teaspoonsalt, or to taste
1/2cupuncooked brown rice
115-ounce cangreat northern beans, drained and well-rinsed (optional)
Heat a large, non-stick pot. Add the onion and cook, stirring, until it becomes translucent. Add the Brussels sprouts and cook until onion begins to brown, about 2 more minutes. Add the mushrooms and garlic and cook for about two more minutes.
Add all remaining ingredients except for the optional ingredients. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice, if desired. If you’re using the beans, add them and the broth and cook for about 15 more minutes.
Nutrition data below includes beans. Without beans: Calories: 175, Calories From Fat: 10, Total Fat: 1.2g, Cholesterol: 0mg, Sodium: 726mg, Potassium: 607.1mg, Carbohydrates: 38g, Fiber: 6.9g, Sugar: 5.6g, Protein: 6.9g.