Brown rice with brussels sprouts
6 servings
50 minutes
Brown rice with Brussels sprouts is an exquisite and nutritious dish inspired by Italian cuisine. The nutty aroma of brown rice and the tender texture of Brussels sprouts with citrus notes of lemon create a harmonious flavor. Roasted hazelnuts add a crunchy texture, while Parmesan gives the dish richness and depth. This recipe is perfect as a light main course or side dish, especially with white meat or fish. Due to its simplicity in preparation and healthy ingredients, it is an excellent choice for those who value healthy food. The dish can be served warm or at room temperature, making it a versatile option for different seasons.
1
Pour water over the rice, bring to a boil, and simmer on low heat until soft for about 35 minutes. All the liquid should be absorbed during this time.
- Brown rice: 1.3 glass
- Water: 2.5 glasss
2
While the rice is cooking, divide the cabbage into small florets and mix in a separate bowl with salt, lemon zest, and juice.
- Brussels sprouts: 400 g
- Salt: to taste
- Lemon zest: 0.5 teaspoon
- Lemon juice: 1 tablespoon
3
Then add the mixture to the cooked rice, mix in the remaining ingredients until evenly distributed, season with salt and pepper to taste, and serve.
- Finely chopped garlic: 1 clove
- Chopped roasted hazelnuts: 0.5 glass
- Grated Parmesan cheese: 60 g
- Chopped parsley: 0.5 glass
- Olive oil: 0.5 glass
- Ground black pepper: to taste
- Salt: to taste