Baby Brussels Sprouts With Wild Rice And Pecans Food

BABY BRUSSELS SPROUTS WITH WILD RICE AND PECANS

Steps:

• Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.
• Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.
• Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.
• Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.
• In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
• While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
• Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS

Steps:

• 1. On a shallow baking pan, spread the pecan pieces in a single layer and bake in a preheated 350-degree oven (middle rack) about 10 minutes. Add 1/2 Tbsp butter and 1/4 tsp. salt to nuts and toss until butter is melted and nuts are coated.
• 2. While the nuts are baking, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, about 5 to 6 minutes. Transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
• 3. Melt the remaining 2-1/2 Tbsp. butter in a 12-inch heavy skillet over medium heat, add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high, then add sprouts and saute, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 tsp. salt, then stir in pecans and serve.
• 4. NOTES: Pecans can be toasted and buttered a day ahead and kept at room temperature, covered. Brussels sprouts can be boiled a day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture. If you can't find baby Brussels sprouts, you can use 2 lbs. regular Brussels sprouts, quartered.

BRUSSELS SPROUTS WITH BACON AND PECANS

Steps:

• Wash and trim Brussels sprouts.
• With tip of knife, cut an X in base of each.
• Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat.
• Reduce heat; simmer 8 to 10 minutes or until tender.
• Meanwhile, cook bacon until crisp in medium skillet.
• Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet; cool.
• Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
• In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
• Gradually stir into bacon drippings mixture.
• Drain Brussels sprouts; place in serving bowl.
• Add hot bacon dressing mixture; toss gently.
• Crumble bacon over Brussels sprouts.
• Sprinkle with pecans.
• If desired, add salt to taste.

GARLIC BUTTER BABY BRUSSELS SPROUTS

Steps:

• Melt butter and olive oil in a skillet over medium high heat.
• Add Brussels sprouts and onions.
• Saute for about 8 minutes or until they start to brown.
• Add the garlic for the last 2 minutes.
• Season with garlic salt & pepper to taste.
• Finish off with the Dales & serve.
• (This recipe can be easily doubled, just cook it a little bit longer) Enjoy!

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
• Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
• Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.