4 1/2 cups chicken broth
1 1/4 cup brown rice
1 1/4 cup wild rice
2 tbsp chopped thyme leaves
1/3 tsp Scotch bonnet pepper
8-10 oz smoked bacon (chopped)
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
Black pepper to taste
4 large mushrooms (thinly sliced)
8 oz Brussels sprouts (trimmed and thinly sliced)
1 tsp of sea salt
2 tbsp onions (finely chopped)
In a dutch pan, over medium heat, bring the broth and thyme to boil over medium heat. Add the brown and wild rice, Cover the Dutch pot and shimmer until rice is tender for about 30 minutes. Allow the rice to stand for about 10 to 15 minutes before fluffing it with a fork.
Cook the bacon in a skillet over medium heat until crisp.
Transfer to a plate covered with a paper towel and use a slotted spoon to drain the excess oil from bacon. In the same skillet, heat the butter over medium heat and add the onions and seasons with half of the salt and pepper. Cook until light golden brown and stir in the mushrooms while adding the balance of the salt and pepper.
Cook another 10 minutes or until soft. Add the Brussels sprouts and cook for another 5 minutes while combining all ingredients.
Transfer he vegetable mixture to the Dutch pan of cooked rice and add the bacon.
Note: Pecans or hazelnuts can be added.