Brussels sprouts pilaf recipe
Brussels sprouts pilaf made with wild rice blend and topped with dried cranberries is an easy side dish or main course meal to make for any meal. It is hearty and nutritious recipe for the whole family
Servings 3 People
Calories 378kcal
Equipment
- Stainless Steel Pan
- Large kitchen knife
- Chopping board
Ingredients
- 13 Brussels sprouts small and finely chopped
- 3 Tbsp extra virgin olive oil
- 2 tsp cumin seeds
- 1/4 red onions
- 3 cloves garlic
- 1 Tbsp salt
- 1.5 cup wild rice (cooked) 3/4 cup uncooked
- 1 Tbsp turmeric
- 1 Tbsp red chili powder
- 1 Tbsp cumin-coriander powder
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1 tsp lime juice
Optional ingredients
- 1 tsp sunflower seeds
- 2 Tbsp pistachios shelled and roughly chopped
Instructions
- Finely chop the brussels sprouts
- Use a strong bottom pan to make this pilaf. I used a stainless steel pan for it
- Heat the pan for 30 seconds and then extra virgin olive oil
- Add cumin seeds and roast for 10 seconds
- Add red onions and stir. Let them cook for about 1 minutes
- Add garlic and mix well
- Add the chopped brussels sprouts to the pan
- Top with salt and mix gently
- Cook on low for about 8 minutes or until the brussels sprouts become soft and they have shrunk in the pan.
- Add cooked wild rice
- Add turmeric, red chili powder and cumin-coriander powder
- Add the sliced almonds and dried cranberries to the pan
- Top with the lime juice and mix well before serving
Video
Notes
- Nutrition value is approximate
- I hand chopped each of the Brussels sprouts because I have too much time on my hands. :) If you don't have time, you can use a vegetable shredder to make it easier. The shredder may be fast, but, you get more even shreds when done with hand. Either way, you will get amazing tasting pilaf
- Use wild rice blend with this pilaf. Wild rice alone will not add any flavors or texture to it. Also, wild rice blend is cheaper than getting only wild rice
- Be sure to choose the right type of Brussels sprouts. They should be small and have tightly-packed leaves.
- Don't over cook the Brussels sprouts. They should remain slightly crunchy. Over-cooked sprouts tend to loose their nutritional value
- During the cooking process, don't stir it too much and too often. I do it a lot in this recipe's video and that is not good. In short, do as I say and NOT as I do.