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Rice Pilaf With Brussels Sprouts and Sunflower Seeds
Rini
A healthy vegan dinner recipe made of Basmati Rice and Wild rice.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
American
Servings
3
people
Calories
380
kcal
Ingredients
1x
2x
3x
1/2
cup
wild rice
(uncooked)
1/2
cup
Basmati rice
(uncooked)
20
Brussels sprouts
1/4
red onion
julienned
2
cloves
garlic
cut into long strips
2
tsp
vegetable oil
1
tsp
cumin seeds
2
tsp
salt
(Split into half)
1
tsp
black pepper
1/2
tsp
red chili powder
or Cayenne pepper
2
Tbsp
almonds
sliced
2
Tbsp
sunflower seeds
1
tsp
whole pistachios
1
tsp
lime juice
1
tsp
salt
1/2
tsp
balsamic vinegar
1/4
tsp
turmeric
(optional)
Instructions
Cook the rice first
Take about 15 Brussels sprouts and cut them in half lengthwise.
Cut the halved Brussels sprouts into thick, long shreds
In a pan that has a thick bottom, add oil, onions and garlic
When the onions are translucent, add cumin seeds and roast for 30 more seconds
Add the shredded Brussels sprouts and mix well. Keep the heat low to keep them crisp
Add salt and black pepper
Let the Brussels sprouts cook for about 20 minutes on low heat, stirring constantly
Add red chili powder, sliced almonds, sunflower seeds and pistachios
Add lime juice, salt, balsamic vinegar and turmeric
Add the drained and cooked rice to the Brussels sprouts. Mix well
Serve this rice pilaf as a meal by itself or as a side meal.
Notes
Nutritional value is approximate
Nutrition
Calories:
380
kcal
Carbohydrates:
61
g
Protein:
13
g
Fat:
10
g
Saturated Fat:
2
g
Sodium:
2370
mg
Potassium:
757
mg
Fiber:
8
g
Sugar:
4
g
Vitamin A:
1090
IU
Vitamin C:
109.5
mg
Calcium:
100
mg
Iron:
3.8
mg
Keyword
how to cut brussels sprouts, How to make basmati pilaf
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