A creamy mixture of Brussels sprouts, mushrooms, and Parmesan is offset by tangy champagne mustard and crunchy hazelnuts. Served over a bed of hearty brown rice, this dish is both comforting and wholesome.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
113 g
Choux de Bruxelles
227 g
Champignons blancs
170 g
Riz brun
113 g
Parmesan, râpé grossièrement
(Contient Lait)
7 g
Thym
½ tasse(s)
Chapelure panko
(Contient Blé)
1 cs
Moutarde de Dijon
(Contient Moutarde, Sulfites)
1 pièce(s)
Crème sure
(Contient Lait)
28 g
Hazelnuts (Nuts)
10 g
Ail
1 pièce(s)
Concentré de bouillon de légumes
2 cs
Beurre*
(Contient Lait)
pièce(s)
Huile*
Preheat the broiler to high. (To broil the crumble.)
Cook the rice: Rinse the rice under cold tap water until the water runs clear. Heat a medium pot over medium-high. Add half the butter and melt, swirling the pot occasionally, until it smells nutty and turns dark brown, 2-4 min. Add the rice. Toast, stirring occasionally, 3-4 min. Add 21/3 cups water (double for 4 people) and a pinch of salt. Bring to a boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. Drain excess liquid, if needed.
Prep: Wash and dry all produce. Strip 1 tbsp thyme leaves (double for 4 people) off the stem, then roughly chop. Mince or grate the garlic. Thinly slice the mushrooms.
Cook the veggies: Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring, until browned, 4-5 min. Add the Brussels sprouts and cook until softened, 3-4 min. Add the thyme and garlic. Cook until fragrant, 30 sec. Season with salt and pepper.
Make the crumble: Add 1/3 cup water (double for 4 people.) and broth concentrate(s). Simmer, 3-4 min. Remove pan from the heat and stir in the sour cream, mustard, remaining butter and half the Parmesan cheese.
In a small bowl, combine the panko and remaining Parmesan. Sprinkle over the top of the Brussels sprout mixture. Transfer the pan into the oven and broil until golden-brown, 5-7 min. (TIP: If you do not have an oven-proof pan, transfer the Brussels sprout mixture to a baking dish before sprinkling with the panko and remaining Parmesan.)
Finish and serve: Meanwhile, heat a small non-stick pan over medium heat. Add the hazelnuts to the dry pan. Cook, stirring often, until golden and toasted, 2-3 min. Serve the Brussels sprout crumble on a bed of brown rice, sprinkled with hazelnuts. Enjoy!