Recently, while browsing on the internet, I came across a recipe by Yotam Ottolenghi which really caught my attention. It included various ingredients which I really like and never thought of combining together. This recipe includes Brussels sprouts, a favourite vegetables of mine which however I always end up roasting or pan grilling. This is another great and different way to include these little green veggies.
I tried out this recipe, slightly adjusting the ingredients and in some cases using other ingredients available in to me. We really liked this dish and hence I am putting it on my list here as it is definitely a keeper. Besides being very tasty and full of flavour, this dish is very easy and quick to prepare. While cooking the rice, you should be able to prepare the rest of the recipe, start to finish.
In this recipe, I am using a mixture of brown and wild rice, which I bought readily combined in one packet. However, you can use the type of rice you prefer.
Here’s what you need to do tho enjoy this quick, healthy and delicious meal 🙂
For more rice dishes ideas, check out my other recipes here.
Miso-flavoured Rice with Brussels Sprouts & Peanuts
An unexpected delicious combo of some of my favourite ingredients!
- 120g brown and wild rice
- 2 tbsp dark miso paste
- 4 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1 inch piece fresh ginger, finely chopped
- 2 chili peppers, finely chopped
- 4 garlic cloves, finely sliced
- 50g peanuts
- 1 tbsp sesame seeds
- 200g brussels sprouts, sliced in half
- 1 tsp sesame oil
- 2 tbsp mirin
- Juice from 1 lime
- In a large saucepan, put the rice, miso paste and 2 tablespoons rice vinegar and cover with water. The amount of water should be double that the amount of rice. Bring to boil, turn the heat to low and let it simmer gently for 25-30 minutes. Once the water is almost absorbed, turn the heat off, cover and let it steam for 10-15 minutes.
- In the meantime, in a large pan, heat the vegetable oil. Then add the ginger, chilli peppers and garlic and fry until fragrant. Add the peanuts and fry until golden brown. Transfer to a plate and add the sesame seeds to the peanuts, and mix well.
- Return the same pan to the heat, add the brussels sprouts and a pinch of sea salt. Toss them frequently, until they are golden brown on all sides. Remove from the heat and add the sesame oil, mirin and remaining rice vinegar.
- Spoon the rice into the serving dish, top it with the brussels sprouts and sprinkle the peanut-chilli-garlic mixture on top. Squeeze a lime all over the dish. Serve immediately.