I'm not sure how much wild rice is costing these days because I've been working my way through a large box for a while now. But if it's pricey, I think this would work just as well with brown rice or a mixture of wild and brown. My favorites are brown basmati or Whole Foods' organic short grain brown rice. Also, even though I said pecans, I think it would also be great with toasted almonds or walnuts. I also think that adding dried cranberries or cherries would be terrific.
Other brussel sprout recipes? Thanks for sending them along.
Enjoy.
5 comments:
I think that it would be good with farro too!
Tina, that's a great idea. Farro is one of my favorite foods -- I love to serve it in a cold salad with dried cranberries, toasted nuts, artichoke hearts, chick peas, carrots, red onions, peppers and radishes. Maybe an olive and sherry wine vinegar dressing. Does anyone have any other good farro recipes to share?
Here's a good brussel sprouts recipe, with tofu for the veggie-inclined. It isn't mine originally, but I can vouch for it:
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Farro...?
Kitchen Challenged, thanks for your question. Farro is one of the all-time great grains. According to a package I've got in my kitchen, it's "one of the oldest anhybridized forms of wheat and has been a part of the Italian diet for centuries." That sounds a little sterile, but it's terrific in cold salads (where you can use it the same way you would rice or couscous) or in soups or warm side dishes (maybe mixed with some sauteed onions or shallots and mushrooms, for example). The only problem is, it's pretty expensive at the moment. I bought a one pound package at Whole Foods a couple of week ago, which cost over $9.00. That's a little off-putting.
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