Peruvian Brussel Sprout Rice Recipe

Hello and welcome to Rice Cookers 101! Today, I have a unique and flavorful recipe to share with you – Peruvian Brussels Sprout Rice. This recipe is a delicious blend of rice, vegetables, and spices that will tantalize your taste buds and leave you wanting more. The dish is easy to prepare and cook using your trusty rice cooker, and it’s perfect for a quick and healthy meal any time of the day. So, let’s get started and cook up a storm with this delightful Peruvian Brussels Sprout Rice recipe! We’ve made this peruvian brussel sprout rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup white rice
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the Brussels sprouts in olive oil and season with salt and black pepper. Roast for 20-25 minutes, until tender and lightly browned.
3. Meanwhile, cook the rice according to package instructions.
4. Heat a tablespoon of olive oil in a large saucepan over medium heat.
5. Add the chopped onion and minced garlic to the saucepan and cook for about 5 minutes until they’re a golden brown color.
6. Stir in the paprika, cumin, and soy sauce with the onion and garlic. Let it cook for another minute or so.
7. Next, add the chicken broth to the mixture, and bring the contents to a boil.
8. Reduce the temperature of the saucepan to a simmer and allow the mixture to cook for about 10 minutes, or until the liquid amount has reduced by half.
9. Add the cooked rice and roasted Brussels sprouts to the saucepan, stirring them in gently with the sauce.
10. Season with salt and black pepper to your preference, and allow it to cook for 5-7 minutes more, until everything is heated through and the flavors have melded.
11. Finally, serve your Peruvian Brussels Sprout Rice hot and enjoy every bite!

How long does peruvian brussel sprout rice last in the fridge?

Peruvian Brussels sprout rice can be stored in the refrigerator for up to 3-4 days after cooking. To ensure the maximum quality of the dish, store it in an airtight container and let it cool completely before refrigerating. Reheating should be done thoroughly to avoid any food safety risks. Additionally, discoloration of the Brussels sprouts may occur over time but it does not necessarily mean that the dish has gone bad.

Low calorie peruvian brussel sprout rice recipe substitutions

To make this recipe lower calorie, several substitutions can be made. First, instead of using white rice, brown rice or quinoa could be used. Second, in place of olive oil, a low-calorie oil spray or cooking spray could be used to roast the Brussels sprouts. Third, the chicken broth could be substituted with vegetable broth or water. Fourth, the soy sauce could be replaced with coconut aminos, which has lower sodium content. Finally, reducing the amount of oil used to sauté the onions and garlic and adding more herbs and spices like garlic powder, onion powder, and dried basil can add flavor without adding excess calories. By making these substitutions, the overall calorie count of the dish can be reduced without compromising the flavor.

What to serve with a peruvian brussel sprout rice?

Peruvian brussels sprout rice is a flavorful dish that can be served with a variety of sides to make a complete meal. One good option is to pair it with grilled chicken or fish. Alternatively, a refreshing side salad with a citrusy dressing can add some brightness to the dish. For something heartier, roasted sweet potatoes or plantains are also great options. Don’t forget to garnish the dish with chopped cilantro and lime wedges for an extra burst of flavor!

Whats the best sauce for a peruvian brussel sprout rice?

There is no one “best” sauce for Peruvian Brussels sprout rice as it ultimately depends on personal preference and taste. However, a popular sauce used in Peruvian cuisine is ají amarillo sauce, which is made from yellow chili peppers, garlic, and lime juice. The sauce is tangy and slightly spicy, complementing the crispiness of the Brussels sprouts and the richness of the rice. Other sauce options for this dish could include a cilantro-based sauce, a creamy avocado sauce, or even a simple drizzle of olive oil and lemon juice. Experiment with different sauces to find your perfect pairing!

Peruvian brussel sprout rice health benefits

Peruvian Brussels sprout rice is a healthy dish that integrates the fiber and micronutrients of Brussels sprouts with the protein and carbohydrates from the rice. Additionally, brussel sprouts have been found to be rich in vitamins C and K, and contain folate, potassium, and fiber. All of which are essential in a healthy diet. The calcium, magnesium, and vitamin K present in brussels sprouts also play important roles in maintaining strong and healthy bones. Overall, Peruvian Brussels sprout rice is a great dish for those looking to boost their vegetable intake and enjoy a filling, healthy meal.