Friday, December 05, 2003
Moving on to years end...
Braised Brussels Sprouts in Vinaigrette with Mushroom Risotto
Ingredients
16 ounces fresh Brussels sprouts washed and stemmed
1 cup rice
2 cups water boiled
8 ounces mushroom washed and sliced
1 Tbls chopped fresh garlic
1 small sweet onion diced
2 cloves chopped fresh garlic
2 Tbls extra virgin olive oil
2 Tbls vegan spread
4 ounces red vegan burgundy
1 cube vegetable bouillon
1 tsp dijon mustard
sea salt and ground pepper to taste
Preparation
Risotto
In a small sauce pan saute the onion and garlic in 2 Tbls of olive oil until soft, add rice and water and vegetable bullion cube , cover and simmer on low for 12 minutes.
Sprouts
Heat a small frying pan to medium with 2 Tbls of vegetarian spread, add the Brussels sprouts, dijon mustard and brown, stirring frequently, deglaze with wine, S & P to Taste.
Ingredients
16 ounces fresh Brussels sprouts washed and stemmed
1 cup rice
2 cups water boiled
8 ounces mushroom washed and sliced
1 Tbls chopped fresh garlic
1 small sweet onion diced
2 cloves chopped fresh garlic
2 Tbls extra virgin olive oil
2 Tbls vegan spread
4 ounces red vegan burgundy
1 cube vegetable bouillon
1 tsp dijon mustard
sea salt and ground pepper to taste
Preparation
Risotto
In a small sauce pan saute the onion and garlic in 2 Tbls of olive oil until soft, add rice and water and vegetable bullion cube , cover and simmer on low for 12 minutes.
Sprouts
Heat a small frying pan to medium with 2 Tbls of vegetarian spread, add the Brussels sprouts, dijon mustard and brown, stirring frequently, deglaze with wine, S & P to Taste.
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