Sunday, March 8, 2009
Vegetable of the Day - Brussels Sprouts
The calendar is chock-full today! Not only did we Spring Forward, but today is also International Women's Day. I hope if you are a woman you are feeling honored today, and if you are a man honor a woman in your life.
We have had a busy weekend and dinner snuck up on us today. I really love the shift in daylight, but it will take a week or so to get used to it. Luckily, I had a bag of brussels sprouts in the refridgerator. I didn't always love these mini cabbages. I thought the smelled bad and were only edible drenched in butter. Justin, on the other hand, has always loved them and reintroduced them to me. We eat them pretty regularly now.
Here is a one bowl meal with only 4 ingredients! The meal comes together in a few minutes if you have some leftover rice laying around.
Bacon Brussels Bowl
4-6 cups brussels sprouts, cleaned and any tough outer leaves removed
3-4 sliced of bacon chopped into small pieces
2-3 garlic cloves, sliced
3-4 cups cooked, cooled rice
salt and pepper
1. Cut the hard stem off the sprouts. Then slice them very thinly lengthwise. I tried this on a mandoline, but it was far easier to use a sharp knife.
2. Heat a large, flat pan over medium high. Cook bacon until crisp. Add garlic to the bacon fat and stir. Then add sliced brussels spouts and saute until they are crisp, browned and cooked though. This takes 4-5 minutes. When everything is crispy add in rice, stir to combine and cover.
3. When rice is warmed through serve up into a big bowls, sprinkle with a little extra salt and pepper.