 | |  | |  | |  | |  | |  |
| | | | | | | | | | |
BRUSSELS SPROUTS WITH RICE
Serves 4
Ingredients:
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
Grated Vegan Parmesan Cheese
Directions:
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.
Variation:
Substitute pearled barley for the rice.
Add chopped, sautéed chestnuts to the sauce.
Serves 4
Ingredients:
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
Grated Vegan Parmesan Cheese
Directions:
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.
Variation:
Substitute pearled barley for the rice.
Add chopped, sautéed chestnuts to the sauce.
