Crown of rice with Brussels sprouts in cider


  • 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


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.

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