Asian Supper Club @wholefoodsmarket_southstreet
Course 2: Brussel Sprouts with Crispy Rice and Peanut Scallion Relish
#tamari # ricevinegar #agave #lime #cilantro #mint #garlic #ginger #chili #gochugaru #foodpornindex
Email Lindsey.Kane@wholefoods.com to Sign up for April’s Mediterranean Supper Club (at Whole Foods Market South Street)
RECIPE
Serves 4-5
- 4 cups (about 2 pounds) of Brussels sprouts trimmed and halved lengthwise and cabbage, shredded
- Spray oil
- ½ teaspoon kosher salt
Crispy Rice
- spray oil
- ½ cup Crispy Brown Rice Cereal or other puffed rice cereal
- ¼ teaspoon Gochugaru or cayenne pepper
- Kosher salt
Asian Vinaigrette
- ¼ cup low sodium tamari
- 2 tablespoons water
- 2 tablespoons agave
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1 small red chile, minced
- ¼ cup chopped cilantro
- 2 tablespoons chopped mint
Preheat oven to 400 degrees F.
Lightly spray a sheet pan with vegetable oil and lay brussel sprouts in a single layer with a pinch of salt. Roast for 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Heat a large skillet lightly sprayed with vegetable oil over high heat. Add the Crispy Brown Rice Cereal and cook over high heat, stirring, until browned, about 30 seconds. Season with salt and Gochugaru (or cayenne). Remove from heat and set aside.
In a small bowl, whisk together low sodium tamari, water, agave, rice vinegar, lime juice, garlic and chile and stir until the agave is dissolved. Add the cilantro and mint.
Transfer the roasted Brussels Sprouts into a large bowl and toss with the vinaigrette. Just before serving, sprinkle the crispy brown rice on top. Serve immediately with Peanut Scallion Relish.
Peanut Scallion Relish
- 1 large scallion, green parts only, thinly sliced
- ¾ cup coarsely chopped unsalted, dry-roasted peanuts
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon agave nectar
- Kosher salt and freshly ground black pepper
Combine scallion, peanuts, cilantro, and agave in a small bowl; season with salt and pepper.