Having it your way with Brussels sprouts

Recipes: Quinoa (or brown rice) with Brussels sprouts

Everyone knows Brussels sprouts are good for you. But does everyone run right out looking for Brussels sprouts? No. Some otherwise very smart people even think they don't like them. 

I happen to love Brussels sprouts, but I've also found a few really good ways to make them for people who are not so sure. Here's one you can make for any sprouts-naysayer with confidence and love. And think of all the good nutrition you're serving up! What a fabulous person you are!

Quinoa with Brussels Sprouts (brown rice variation follows)

I chose quinoa because it too is super-nutritious and very easy to make.

• Brussels sprouts, sliced moderately thin
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup quinoa
• 2 cups water

Note: Slicing the Brussels sprouts is the secret, making them disappear into the sauce and become milder in taste.
In a medium saucepan or Dutch oven, melt butter and add olive oil to heat. Add the onion and saute a few minutes over medium heat until soft. Add sliced Brussels sprouts and cook for 5 or 6 minutes, until they are soft too.

Add quinoa to the vegetables and cook, stirring, for one minute to toast the quinoa a bit. Add the water and bring it to a boil over high heat. Turn the heat down to simmer, cover the pot, and let cook until the water is absorbed, about 15 minutes.

Let it sit, covered with the heat off, for 10 more minutes. Serve with any meat or fish, or on its own with a salad.

Brown Rice variation

Make exactly the same as the quinoa version, except use brown rice and, if you prefer, substitute chicken stock for water. Either way, heat the stock or water before adding it to the rice, and cook for 40 minutes instead of 15. 

Buon appetito!!