This recipe is totally one of those versatile meals that you can eat any time of day. And one of the great things about it is that it doesn’t take long to make. I know I’ve said this before, but I like to make sure I have a pot of beans/lentils and rice/quinoa in the fridge just for occasions like this. That way, when I’ve worked alllll day, I’m not spending alllll night making dinner when I get home.
Recipe: Serves 2
2 – 3 cups of cooked Long Grain Basmati Rice
3 cups of Brussel Sprouts (Halved)
1 medium Yellow Onion (sliced)
1/4 cup of Golden Yellow Raisins (optional)
1 tablespoon of Balsamic Vinegar
1 tablespoon of Toasted Sesame Oil (and some for cooking)
2 eggs (fried over easy or sunny side up in a little Sesame oil)
Tamari/Sea Salt/Pepper to taste
Garnish with Red Chili Flakes and Sesame Seeds.
Heat oven at 375 degrees. Put Brussel Sprouts and leaves (I tore some of the leaves off to top the bowl with) on a baking sheet and drizzle with a sesame oil and sprinkle with salt/pepper. Bake for about 20 – 30 minutes or until tender and set to the side. In a medium skillet, heat a little oil on a low to medium heat and add in your onions and vinegar and saute until onions become translucent and the vinegar has cooked off. Turn heat up to medium and add in your rice, raisins, big pieces of brussel sprouts. Add Salt and Pepper(if needed) and a few dashes of Tamari. Cook your eggs in a separate skillet.
So now it’s time to plate your dish up! First the rice combination, then your egg, and then your brussel leaves. A pinch of red chili flakes and sesame seeds and then you’re ready to dig in! Vegan? Well then just omit the egg and and maybe sub with a little pan fried tofu. Enjoy!