I think that I have unintentionally made it my mission to introduce people to vegetables that they have always been afraid of or have even hated. So this week’s vegetable looking for redemption: the Brussels sprout. For some reason, people tend to cringe at the thought of Brussels sprouts. However, those people are seriously missing out. Not to brag, but I have actually managed to convert many people with this shredded Brussels sprouts recipe.

You can make the Brussels sprouts on their own as a side dish, combine them with the rice as a side dish or add a protein to the rice and make it a little bit more like a stir-fry. You can also add other vegetables and an egg to the rice to transform it into fried rice.

I recently learned a great trick for making rice: treat it like pasta. Bring a pot of water to boil, salt the water and then add the rice. Let the rice cook while occasionally stirring. Once done cooking, drain it as you would pasta. Unfortunately, this isn’t really a time saver; for white rice it will still take 10 to 20 minutes and for brown rice, 30 to 40. However, it is certainly foolproof and a great way to avoid gummy rice.

When preparing the Brussels sprouts, be sure to cut off the bottom and peel away the outer leaves. Next, cut them into thin slices. As the leaves separate, it is more like the Brussels sprouts have been shredded than sliced.

SHREDDED BRUSSELS SPROUTS

WITH BROWN RICE

Serves 4 as a side dish

2 cups of dry brown rice

1 tbsp of extra virgin olive oil

1 small yellow onion, diced

2 cups of shredded Brussels sprouts

Kosher salt and pepper to taste

4 to 6 tbsp of soy sauce (I use low sodium

soy sauce)

1. Cook the rice according to the directions above or with any other method you choose.

2. Heat the olive oil in a pan on medium heat. Then add in the onion and sauté until translucent, about five minutes. Add the Brus­sels sprouts and cook for about three minutes, until the Brussels sprouts have become a vibrant green. Season with kosher salt and pepper.

3. Once the rice is done and drained, add it into the pan with the onions and Brussels sprouts and mix in the soy sauce. Continue to heat for about five minutes while stirring, then serve.

Contact Emily Suskin at [email protected].