Ingredients
- 350-400 ml vegetable broth
- 150g long grain rice (I used a mixture of red, wild and steamed rice)
- 200g brussels sprouts
- 1 medium apple
- 1 tablespoon shallow vegetable margarine, if possible non-hydrogenated
- Freshly ground black pepper to taste
- Salt to taste
- for cider sauce:
- 1 large apple
- 2 medium leeks
- 2 tablespoons shallow vegetable margarine, if possible non-hydrogenated
- 1 glass of natural cider
- 125 ml vegetable cream (I used oatmeal)
- Black pepper freshly ground to taste
- Salt to taste
Preparation
Steam the clean Brussels sprouts for 20 minutes.
While the rice is cooking with the vegetable broth for 20-25 minutes, pass it through a sieve under running cold water, drain well and reserve.
Prepare the sauce by melting the margarine in a saucepan and sauté the cleaned and sliced leeks in it.
When they begin to to take color add the peeled and chopped apple and stir for 2 minutes.
Pour in the cider and when it starts to boil, add the vegetable cream, season with salt and pepper and continue cooking for 2-3 more minutes.
Crush the sauce in the blender jar and set aside.
In a pan, melt the remaining margarine and brown the other apple, peeled and cut into thin slices or segments, in it for a couple of minutes. the pine nuts and salt and pepper.
Heat the Brussels sprouts with the cider sauce and serve the dish, assembling it to your liking.
