March in the Kitchen – Shaved Brussels Sprouts with Rice

March in the Kitchen – Shaved Brussels Sprouts with Rice

Why you ask is this called Brussels sprouts with rice rather than rice with Brussels sprouts? There are more sprouts than rice in this recipe, the rice just giving a bit more body to the saute. The Brussels sprouts carmelize when sauteed on high heat, picking up a lovely roasty flavor, they are definitely the stars.

Years ago someone told me that the trick to cooking cabbage (or vegetables in the cabbage family) is lots of good quality oil or butter, and lots of salt. I find that to be true and would add that lemon juice and/or zest contribute a freshness which is quite lovely.

Brussels Sprouts

Shaved Brussels Sprouts with Rice

This could easily be a main course for a vegetarian (and glutin free) dinner. If you want meat and a “one-dish meal” add some diced roast chicken at the same time you stir in the rice. This is also a wonderful side dish with grilled chicken or lamb chops. Starch and vegetables in one dish.

When you cook rice or order take out, make or purchase extra. Store the leftovers in a heavy duty zip bag or other container in the freezer. I flatten it first so it is easier to thaw. It reheats “good as new” in the microwave. Or, if you are not in a hurry, let it sit at room temperature on the counter to thaw. It’s a base for an amazing number of quick meals, from Italian fried rice to a simple brothy soup with a spoonful of rice and a garnish of parsley, lemon juice, and Parmesan.

  • 1 lb. of Brussels sprouts, trimmed and sliced about 1/4 inch thick (you could use your processor with the slicing blade or use a sharp knife)
  •  4 tablespoons olive oil
  • 2 shallots, chopped 
  • 1 leek chopped (optional, I found one in the bottom of the produce bin)
  • 2 cups of cooked rice
  • 1/4 cup of dry white wine
  • 1 teaspoon of Dijon mustard (emulsified in the white wine)
  • 1 lemon, zested and juiced
  • 1 teaspoon sea salt
  • Chopped pea shoots (optional, about 1/2 cup)
  1. Heat the olive oil in a large skillet or wide bottomed saucepan over medium high heat.
  2. Add the chopped shallots and leek to the pan, saute until they soften and brown (about 5 minutes)
  3. Add the Brussels sprouts and continue to cook, stirring occassionally, until they are browning and starting to carmelize, add additional olive oil if needed. This took about 10 minutes for a full pan.
  4. Add cooked rice to the pan and continue to saute until the rice is hot.
  5. Add the white wine/mustard mix, cook to blend.
  6. Add the lemon zest and squeeze the lemon juice over the dish.
  7. Lastly stir in the pea shoots, if using. Parsley would also be good, or a few roast sliced almonds…you can see where I’m going with this.