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Warm Brussel Sprout Rice

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This Warm Brussels Sprout Rice is delicious. Tossed with pecans, apples, raisins, crispy meat, parmesan and toss in a light maple dressing.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Yield: Serves 4

Ingredients

Scale

Brussels sprout rice:

  • 28 ounces brussels sprouts, trimmed edges
  • 2 tablespoons extra virgin olive oil
  • sea salt and black pepper to taste
  • 1/2 cup chopped pecans (or walnuts or almonds work)
  • 2–3 meat sticks (I love adding these for protein), cut into small pieces
  • 1/2 cup raisins or craisins
  • 1 small apple, diced
  • 1/4 cup grated Pecorino-Romano

Maple dressing:

Instructions

  1. Add brussels sprouts to food processor and pulse until “rice” consistency is formed (this takes about 10 seconds – it’s fast)
  2. Warm a large skillet with oil and add in the Brussels sprout rice
  3. Sauté on medium heat for about 5 minutes, stirring occasionally so the “rice” cooks a bit
  4. Remove from heat and add to large bowl
  5. Next crisp the meat sticks (if desired but I love it because it reminds me of bacon) by adding them to skillet and cooking for 2-3 minutes or so
  6. Remove from heat and add to brussels sprout rice with other toppings
  7. Whisk together the dressing ingredients, dress as desired and enjoy!

Notes

*Store leftovers in fridge for 3-4 days. Enjoy warmed up, at room temp or cold

  • Author: Rachel

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https://rachlmansfield.com/warm-brussel-sprout-slaw/