The rice should be cooked in advance – but that could be 5 minutes or a day. I usually chose 5 minutes.
Author:Katie Zeller
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:2 servings 1x
Category:Rice Side Dish
Scale
Ingredients
1/2 cup (3.3oz, 95gr) brown Basmati rice
1 cup (8oz, 240ml) chicken stock
2 shallots, chopped (about 1/3 cup)
1 clove garlic, minced
12 – 14 Brussels sprouts, trimmed, quartered through the stem (about 2 cups)
2 tbs soy sauce
1 tbs dry sherry (optional)
1 tbs sesame oil
1 tbs olive oil
2 tbs sesame seeds
Instructions
Cook rice in stock until done, about 16 minutes
Remove from heat and fluff with a fork.
If cooked in advance allow to cool. If needed immediately, spread on a plate for a few minutes while you start the veggies.
Heat oils in large nonstick skillet over medium heat.
Add sprouts, shallots, and sauté until sprouts are crisp tender, stirring often, about 7 minutes.
Add garlic and sauté 5 minutes longer.
Turn the heat up to medium high and add rice, soy sauce and sherry. Stir well to combine.
Stir-fry for 3 – 5 minutes. Sprinkle with sesame seeds, stir once or twice and serve.
Notes
The brown Basmati I use cooks in the same amount of time as regular Basmati…. which you can use if you prefer. I used both white and black sesame seeds – just for fun.
