Ingredients
Equipment
rice cooker
Roast Pan with Non-Stick Rack
Cooking Instructions
- Bring brown rice and water (or broth) to a boil.
- Reduce heat, cover, and simmer for 30–35 minutes, until tender. Fluff and set aside.
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with 2 tbsp olive oil, salt, and black pepper.
- Roast for 20-25 minutes, until tender and lightly browned.
- In a serving bowl, combine cooked brown rice and roasted Brussels sprouts.
- Drizzle with remaining olive oil and toss gently.
- Finish with crushed walnuts and extra black pepper if desired. Serve warm.
Nutrition
Notes
• Check the brown rice package for its recommended liquid ratio, cooking time, and resting time. These vary by rice type.
• Trim the Brussels sprouts and halve them through the stem so the leaves stay together. Cut particularly large sprouts into quarters for more even cooking.
• Dry washed sprouts before adding the oil. Excess surface water makes browning harder.
• Spread the sprouts in one layer with space between them and the cut sides against the baking sheet. Crowding encourages steaming.
• Add the crushed walnuts just before serving to preserve their crunch.
• If desired, finish with a little lemon juice or zest. Taste first and add gradually so it complements the rice and vegetables.