BRUSSELS SPROUTS WITH RICE                    
Serves 4


1 Cup Brown Rice, Dry
1 lb. Brussels Sprouts
1 Pkg. Miso Soy Seasoning, optional
6 Tbsp.
Non-Hydrogenated Margarine
2 Tbsp. Whole Wheat Flour
1 Cup Soymilk
½ tsp. Grated Nutmeg
½ tsp. Parsley
Vegan Parmesan Cheese


Cook the rice in 2-2½ Cups boiling water.  Stir in the
soy seasoning, cover and simmer for 40 minutes.
Steam the Brussels sprouts until tender.
Place 4 Tbsp.
Margarine in a saucepan
over medium heat.
Add the flour and stir until it has all been absorbed.
Add the soymilk and stir 5 minutes,
until the sauce thickens.
Stir in the nutmeg and parsley.
Place brussels sprouts over the rice.  
Pour the cream sauce on top.
Garnish with grated
Vegan Parmesan Cheese.
Substitute pearled barley for the rice.
Add chopped, sautéed chestnuts to the sauce.