Saturday, January 18, 2014

Agave Roasted Brussels Sprouts and Cranberry Wild Rice

I made this recipe last night for my parents, and they could not stop eating it because it was so good! I adapted this recipe from The Veggie-Lover's Sriracha Vegan Cookbook. Although it was my first recipe that I've made from this book, it was so good and I can't wait to try more. This book is filled with so many creative recipes that all look fantastic. Personally, I love sriracha and I probably put it on too many food items, but what's great about this book is the recipes can stand alone without adding the full amount or even any of the called for sriracha; they're just solid recipes. This particular recipe is the perfect recipe to incorporate sweet and savory elements into one, cohesive creation. 

Servings: About 6 or 7

Cranberry Wild Rice
  • 4 1/2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1/2 cup sweetened or unsweetened cranberries 
  • Whole bag of wild rice blend (I used Lundberg's), about 2 1/2 cups
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons dried or minced fresh rosemary 
  • fresh ground pepper
Brussels Sprouts
  • About 1 lb of fresh brussels sprouts
  • 1/4 cup raw blue agave syrup (or grade b maple syrup)
  • 3 tablespoons olive oil
  • Small squirt of Sriracha (original recipe calls for 3 tablespoons or you can omit this step)
  • Juice of 1 lime
  • 1 1/2 tablespoons liquid aminos

  • Add 2 tbps oil to medium pot and heat on medium-high heat.
  • Add onion, and cook for about 5 minutes, stirring with wooden spoon so onion doesn't burn. 
  • Add garlic and rosemary and mix everything together for about 30 seconds.
  • Add rice and mix until everything is evenly coated and mixed.
  • Add 1 cup of your broth to deglaze pot, scrapping bottom of pot. 
  • Add the rest of your broth and the cranberries.
  • Bring to a boil, then reduce heat, cover, and simmer for about an hour.  
Brussels Sprouts
  • Preheat oven to 375ºF
  • Trim and cut brussels sprouts lengthwise (This is a great tutorial if you've never done this before)
  • Combine oil, agave syrup (or maple), sriracha, lime juice, and liquid aminos in a large bowl.
  • Stir ingredients until well blended
  • Add brussels sprouts and coat evenly.
  • Using slotted spoon, transfer brussels sprouts to non-stick baking sheet.
  • Roast for about 20-30 minutes.
To finish
  • Add walnuts and dried rosemary to rice without stirring, cover, and let sit for 5 minutes.
  • Stir rice, add brussels sprouts on top, serve, and most importantly, enjoy!

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