Roasted Brussels Sprouts and Mustard Rice

Brussels sprouts are back in season! I'm the happiest vegan right now. I love these vitamin-blasting, folic-acid-packed, little cancer-fighting cultivars. Seriously though, they're my favorite veggies of all time. I've proposed on several occasions.

The only thing that I wish I had had for this dish was fresh horseradish to shave on top. Now that would've been bomb. I'm thinking some of you might not think the rice sounds good but the flavor combination of the mustard and sprouts is on point. So maybe stop being so judgy right off the bat and give mustard rice a chance.

Also, if you don't have arborio rice, don't sweat it, just use whatever rice you do have. If you've taken anything away from reading my half-assed posts, I hope it's that cooking is not about following recipes, it's about making food taste good to you; recipes are just guidelines. Ya feel me?

1/2 c arborio rice
2 c brussels sprouts, tailed and halved
1 tbsp grainy mustard
2 tsp tamari, or soy sauce
1/2 tsp buffalo sauce

  1. Preheat your oven to 400 and toss the brussels sprouts in there. They should be good to hang in there while you prepare everything else. 
  2. Cook your rice: in a sauce pot combine 1 cup of water and the 1/2 cup of rice; when it starts boiling, put a lid on it and put the heat down to low. Let it sit like that until all the water is absorbed. 
  3. Whisk together the mustard, tamari, and buffalo sauce; mix with the rice. Fold in your bprouts and give her some salt and pepper, if you'd like


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