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Whole grain rice paired with roasted Brussels sprouts and a sweet balsamic glaze creates a delicious and healthy meal perfect for any season. This dish combines the nutty flavor of whole grain rice with the caramelized, slightly bitter taste of Brussels sprouts, enhanced by the rich sweetness of balsamic vinegar.
Ingredients
- 1 cup whole grain rice
- 2 cups water or vegetable broth
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
Preparation
Start by cooking the whole grain rice. Rinse the rice under cold water, then combine it with water or broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until tender. Fluff with a fork and set aside.
Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.
Making the Balsamic Glaze
Pour the balsamic vinegar into a small saucepan. Add honey or maple syrup if desired for extra sweetness. Bring to a gentle boil, then reduce heat to low and simmer until the vinegar thickens into a syrupy glaze, about 10 minutes. Remove from heat and set aside.
Assembly and Serving
To serve, place a bed of cooked whole grain rice on each plate. Top with roasted Brussels sprouts and drizzle generously with the balsamic glaze. For added flavor, sprinkle with freshly chopped herbs like parsley or thyme.
This dish is perfect as a nutritious lunch or dinner. It combines hearty grains, roasted vegetables, and a touch of sweetness, making it both satisfying and flavorful.