Rice Pilaf with Chestnuts and Brussels Sprouts

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4 cups brussels sprouts trimmed cut into eighths ( 1 pound)
• 0.8 cup honey shelled cooked chopped ( 1 pound in shells)
• 2 cups brown rice long-grain hot cooked
• 0.5 cup cooking wine dry white
• 2  garlic cloves crushed
• 0.8 teaspoon ground cumin 
• 1 Dash ground pepper red
• 1 tablespoon olive oil 
• 0.8 cup bell pepper diced red
• 0.5 teaspoon salt 
• 2 tablespoons shallots chopped
• 0.5 cup water 

Equipment

• frying pan

Directions

1. Heat the olive oil in a nonstick skillet over medium heat.
2. Add chopped shallots and crushed garlic, and saut 2 minutes.
3. Add Brussels sprouts and diced bell pepper, and saut 3 minutes. Stir in wine and water, and bring mixture to a boil. Cover, reduce heat, and simmer 12 minutes or until half of liquid is absorbed, stirring occasionally. Stir in the rice and remaining ingredients, and cook 2 minutes or until thoroughly heated.