Recipe of the Week
Jerusalem artichokes with brown rice
Courtesy of
Richard Blunt

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4 Tbsp. extra virgin olive oil
1 medium carrot, peeled and diced small
1 small red onion, peeled and diced small
1/4 cup fresh mushrooms, diced
2 cloves garlic, minced fine
3 cups Jerusalem artichokes, scrubbed and diced medium
1/4 cup long grain brown rice
1/2 cup fresh chicken stock
1 Tbsp. lemon juice
1 Tbsp. fresh mint, diced fine
kosher salt and fresh ground black pepper to taste


Heat the oil in a large skillet. Add the carrots, onion, mushrooms, and garlic and sauté for about 5 minutes. Add the Jerusalem artichokes and continue to sauté until the artichokes are just tender.

In oven casserole combine vegetable mixture with rice, chicken stock, lemon juice, and mint. Add kosher salt and fresh ground pepper to taste. Cover casserole and bake in a preheated 350° oven for about 20 minutes, or until the rice is tender.

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