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HERBED BRUSSELS SPROUT WILD RICE

Herbed Brussels Sprout Wild Rice

Winter is always my super busy season when I’m looking for the best ways to be efficient in the kitchen. Brussels sprouts can be another great option when you’re short on time. Surprised? Shaved Brussels sprouts not only cook really fast, but also tastes amazing raw. Not into shaving your own Brussels sprouts? You can buy them already shaved for you! Talk about a great fast food option.

The key with eating and cooking healthy food is to plan ahead. I’m all about not starting from scratch for every meal. The more I can maximize my time in the kitchen, the better. I also love the challenge and creativity that comes with creating several different meals from one basic ingredient. For example, if I cook a whole grain, I always cook more than I need for just one meal. Cooking times for whole grains are longer than refined grains. Having a stash of cooked whole grains in my fridge makes weekday cooking more of an assembling exercise. Similarly, I also end up shaving a lot of Brussels sprouts at one time.

With only 1 hour to cook and feed my family before hopping into the car for a ski weekend, I threw this dish together quickly. I had leftover shaved Brussels sprouts from making one of my favorite salads. I also had a mix of wild and brown rice already cooked in the fridge. In 15 minutes, I had dinner on the table! Don’t you just love when a plan comes together like that? This can be you too!

Herbed Brussels Sprout Wild Rice
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Herbed Brussels Sprout Wild Rice

Servings

Ingredients

  • 1 cup wild rice & brown rice mix
  • 1 3/4 cups water
  • 4 Tbsp extra virgin olive oil divided
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1/2 lb shaved Brussels sprouts
  • 1 1/4 tsp sea salt divided
  • 1/4 cup dried currants
  • 1/4 cup mint finely chopped
  • 1/4 cup flat-leaf parsley finely chopped
  • 1/4 cup raw pumpkin seeds
  • 1/2 lemon juiced

Instructions

  1. Rinse rice well. In a pot, put water and rice mix. Bring to a boil. Reduce heat to low and simmer covered for 35 minutes. Remove from heat and allow to sit undisturbed for another 10 minutes.

  2. In a large skillet, heat 1 Tbsp of olive oil over medium heat. Add shallots and garlic. Cook until fragrant, about 30 seconds. Add shaved Brussels sprouts and a 1/4 tsp sea salt. Sauté lightly for a few minutes. 

  3. Add cooked rice to the skillet, 1 tsp sea salt and remaining 3 Tbsp olive oil. Stir to combine well. Turn off heat and add remaining ingredients. Stir to combine. Taste and adjust seasoning, if needed.

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