Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
Print Recipe
While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.
Servings
4 - 6 servings
Servings
4 - 6 servings
Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
Print Recipe
While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.
Servings
4 - 6 servings
Servings
4 - 6 servings
Ingredients
Cranberry Wild Rice
Brussels Sprouts
Servings: servings
Instructions
To make the rice
  1. Heat the oil in a large Dutch oven or pot over medium‐high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds. Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes. Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 2 1/2 cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.
Brussels sprouts
  1. While the rice is cooking, preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a onstick or parchment‐lined rimmed baking sheet or a large cast‐iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the Brussels sprouts for about 25 minutes, until tender and browned.
To finish the rice and serve
  1. Add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple‐Sriracha dressing and a sprinkling of parsley. You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.
Recipe Notes

Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong.

Source Link

 
Via TheSrirachaCookbook.com