Crown of rice with Brussels sprouts in cider

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.


Visit the original source


Share With Your Friends!!

Similar Posts