Description
A delightful and healthy dish showcasing wild rice and roasted Brussels sprouts, perfect for impressing family and friends.
Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth
- 2 cups Brussels sprouts, halved
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup slivered almonds (or walnuts)
- 1 teaspoon thyme (fresh or dried)
- Parmesan cheese (optional, but highly recommended)
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, bring vegetable broth to a boil. Add wild rice, cover, reduce heat, and simmer for about 45 minutes until tender.
- On a baking sheet, toss halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Roast for about 20-25 minutes until golden and crispy.
- In a skillet, add a splash of olive oil and sauté the diced onion until translucent. Add thyme and mix well.
- In a large bowl, mix the cooked wild rice, roasted Brussels sprouts, sautéed onion, and slivered almonds. Gently toss to combine all the flavors.
- Top with grated Parmesan cheese if desired and enjoy!
Notes
This dish can be served as a main or side. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg