Braised Brussels Sprouts in Vinaigrette with Mushroom Risotto

       Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004


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



In a small sauce pan sauté 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.


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.