Save Recipe Print
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black-Eyed Pea Risotto with Bacon and Southern Greens

Recipe courtesy of Guy Fieri

Risotto

Recipe courtesy of Marion Cunningham

Southern Cornbread

Recipe courtesy of Food Network Kitchen

Southern Sangria

Recipe courtesy of Jonathan Pogash

Southern Cornbread

Recipe courtesy of Cat Cora

Southern Biscuits

Recipe courtesy of Alton Brown

Southern Biscuits

Recipe courtesy of Alton Brown

Southern Slaw

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword