This recipe hails from my friend Michelle who claimed it as a surefire way to get the kiddies to shovel Brussels sprouts into their mouths like there’s no tomorrow. I’m happy to report that the initial claim is true. But do not make the fatal mistake that I did – and tell the kids (before they are finished eating) about the major ingredient! This recipe takes a bit of prep work – but after that, it is easy to throw together. And is even better re-heated as leftovers. Enjoy.
Ingredients:
2 c. Arborio rice
2 T. olive oil
1 small onion, chopped
6 strips bacon, diced
2 c. shredded Brussels sprouts (I used 9)
1 box of chicken or vegetable stock (950 mL)
salt and pepper to taste
1 to 2 T. butter
parmesan cheese
Rinse rice with warm water until it runs clear – then drain and set aside. In a large skillet, sauté onion and bacon until browned. Then add uncooked rice and continue sautéing for another minute.
Turn heat to low and add sprouts to the skillet along with about 1/2 cup of stock. Stir. Once stock evaporates, continue stirring and adding stock – allowing rice to simmer.
Once rice is tender, add some parmesan cheese as well as a bit of butter for a creamy texture. Season with salt and pepper and serve immediately.
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I usually hate when people leave a comment on recipes, saying how great it looks. It’s not helpful. I will go ahead and tell you I will be making this, and I will leave another comment with the results. I do have a slight advantage because my kid is a little weird and likes brussel sprouts and broccoli. This will be great. Thanks for sharing.