(These are raw shredded brussels sprouts. Try say shredded brussels sprouts without saying bruSHel sprouts. Its hard. isn't it?) I AM a good cook. That's better. I'm by no means intending to brag or boast, I'm actually as shocked as you are. Its not like I sent out a survey or won a cooking contest. In fact, my beautiful sister and I did enter this recipe contest earlier this year, only to be told try again another time...it was a for a flax seed, gluten free pizza crust. they
(toss 'em with evoo, salt and pepper. roast 'em for ten minutes. eat 'em in three. ) And really I only cook for one guy who happens to be legally obligated to tell me I am good cook as per a Certificate we signed almost nine years ago. I think maybe I just had a really good cooking week. I felt inspired to take recipes and really just work with what I had at home. Part of that is lifestyle dictated. (Its frowned upon to run to the grocery store while your 18 month old is sleeping.) And part is that I guess you tend to get better at things you practice at. Go figure.
(I missed photographing a few steps from brussels to this but they were pretty boring. This salad though. Not boring at all.) I think I have learned better techniques, I have become more patient and I am learning to trust my instincts. This dish above? No recipe. I am just trying to make more salads (part of a post you will see soon) and needed something not lettuce based. And here is a little diddy for you apparently the Brussels sprout was named after the city of Brussels and therefore is not a Brussel spout as I have been calling it my whole life - rather a Brussels sprout. Am I lame for not knowing that? Why did I think it was called a Brussel(s) sprout? I guess I never did think.
Now I'm gonna do something I have never done...pen my first original recipe.
Warm Basmati Rice Salad with Roasted Brussels Sprouts.
2 cups of uncooked Basmati Rice (I made lots of leftovers and chilli the next night)
4 cups of liquid (use something flavourful if you can..stock, whey, broth)
1/2 diced onions
1/2 cup of diced carrots with a couple of carrots reserved for ribbons
1 T. dried parsley
1 T. garlic, minced
1 1/2 cups of chopped spinach
1 1/2 cups of shredded brussels sprouts
2 T Extra Virgin Olive Oil
Salt and Pepper to taste
handful of chopped parsley and cilantro
- Preheat oven to 375 degrees.
- Place the first 7 ingrediants in a dutch oven or sauce pan and cook rice according to package instructions.
- When the rice has five minutes left, throw in the spinach on top and close lid again.
- Wash brussel sprouts removing any loose outside layers, then cut crosswise about 1/4 inch thick moving toward the stem. (should resemble cabbage from a coleslaw)
- Toss b/s in oilve oil, salt and pepper. Generously coast cookie sheet with olive oil.
- Please brussel sprouts on cookie sheet in oven for 10 - 15 minutes. Keep an eye on them. My oven is fairly hot and they got dark pretty fast. You may want to toss them every five minutes or so. You definitley want a bit of char on them - gives a really nutty flavour to the salad.
- When everything is done, toss all together and top with some chopped parlsey and cilantro. Serve warm or cold.