This recipe contains traditional Christmas ingredients served in a new way. Brussels sprouts are really great thinly sliced and stir fried with Asian flavours like ginger and chilli. This dish makes a very tasty quick vegetarian meal or side dish to accompany left over turkey. Black rice tastes very nutty and can be found in mainstream health food stores.
400 g black rice
2 tbsp miso paste
a little groundnut oil for stir frying
walnut size piece of peeled ginger
1 long red chilli, deseeded and finely sliced
3 large cloves garlic, finely chopped
100 g salted peanuts, chopped
600 g Brussels sprouts cut in half or quartered if large
1/2 tsp sesame oil
2 tbsp dark soy sauce
1/2 lime, juiced
1 tbsp fresh coriander, chopped
Place the rice in a saucepan and cover with plenty of water. Bring the water to the boil and add stir in the miso paste. Lower the heat so the rice simmers and cook for 20 minutes. Take a little rice out of the pan and bite through the grain. It should taste soft and nutty. Drain the rice, place in a large shallow bowl and keep warm.
Heat the groundnut oil in a wok or large non stick frying pan and fry the ginger, chilli and garlic for a couple of minutes. Add the peanuts and cook for a few more minutes until they turn golden brown. Take the peanuts, and chilli mix out of the pan and set on one side.
Add a little more ground nut oil to the hot pan, add the sprouts and stir fry until they develop golden brown bits. Remove the pan from the heat and add the sesame oil, soy sauce and mix well.
Top the rice with the sprouts, sprinkle over the coriander and lime juice. Top with the crispy chilli, garlic and peanuts.
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