John Myers
Rice Pan with Roasted Brussels Sprouts
The perfect rice pan with roasted brussels sprouts recipe with a picture and simple step-by-step instructions.
- 150 g Basmati rice cooked the day before
- 250 g Brussels sprouts
- 1 Paprika
- 1 Chilli pepper
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Tomato paste
- 1 pinch Sugar
- 200 ml Vegetable stock
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- 150 g Colorful, small tomatoes
- Clean the Brussels sprouts, cut in half and cut into fine strips. Core the peppers and also cut into cubes. Finely chop the chilli pepper.
- Heat some oil in a pan and fry the Brussels sprouts and peppers until the Brussels sprouts are colored, then add the shallot, garlic and chilli and sauté a little, then add the tomato paste and a pinch of sugar and add Turn toast for about 3 minutes and then deglaze with the vegetable stock. The Brussels sprouts can get strong roasted aromas, which is incredibly good for them.
- Now season everything with salt, pepper and Espelette pepper, fold in the rice and serve. Serve the tomatoes and then anyone can fold in the tomatoes as needed.
Facebook Comments