Back in May, I talked about our decision to adjust our diets and try being mostly vegetarian for a while. It had been a rough winter, especially in the kitchen, and we were really craving fresh, crisp, flavorful fruits and vegetables. I wouldn’t say we’ve become vegetarian, because if the craving for something hearty and meaty hits, we go for it, but we’re definitely vegetable enthusiasts. I’ve really been creatively invigorated by the challenge of re-thinking what a dinner plate looks like without meat as a regular anchor. I’ve grabbed as many unfamiliar vegetables and fruits and I can find at the farmers markets and figured out what to do with them. Some experiments have worked out better than others, but even with failures, I’ve learned something new every time.
I’ve been using a wide variety of whole grains. I have always loved brown rice with beans and whole grain grits with sautéed mushrooms and barley in vegetable soups, and it was love at first bite when we were introduced to faro in Italy. Whole grains are just so satisfying and hearty. You aren’t left feeling hollow an hour after you eat like you might after eating a salad. I’ve posted several of our favorite (and somewhat unusual) whole grain dishes hoping to encourage you to give some of these great grains a try. This wild rice with brussel sprouts is another, perfect for Fall and it would rock as a side for Thanksgiving dinner. Bear in mind that once you are comfortable with preparing the grains, they are very adaptable and great to experiment with. I love the smoky richness that the hint of bacon adds, but if you are vegetarian, leave it out and add a little smoked paprika to the pecans and sage.
Brussels Sprouts and Wild Rice with Mustard Vinaigrette
serves 4 as main course, 6-8 as a side
1 pound brussels sprouts
¾ cup wild rice
4 cups salted water plus more to cook
1 piece natural smoked bacon
1 shallot or 1 small red onion
3 teaspoons dry crumbled sage leaves (about 8-10 leaves)
¼ cup pecan pieces (or ¼ cup cooked chestnuts if you prefer)
2-3 tablespoons olive oil (approximately)
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 to 1 teaspoon fresh ground black pepper
the wild rice method:
Option 1: soak the rice in about 4 cups of water overnight before cooking.
Option 2: In a large pot, bring the rice and about 4 cups water to a boil, turn the heat off and let the rice soak for about an hour.
After an hour add a couple more cups of water to the soaking water and rice. A generous amount of water, similar to what you would use to cook pasta, will help the grains cook evenly and more quickly and evenly. Add about a teaspoon of salt bring to a rapid simmer and cook for 30-45 minutes until the kernels have begun to blossom and pop open and the rice is chewy but not hard or crunchy. Drain in a sieve and set aside.
Wash the sprouts, and with a sharp knife trim the tough ends off the stems. Cut each sprout in half and then each half into 4-5 slices. You can shred them in the shedder of a food processor or use a mandolin if you have the equipment but I like to use a knife. Slice the shallot or onion into thin half moons. Mince the strip of bacon into very small pieces.
Heat a large skillet, sauté pan or wok over medium high heat. Add the bacon pieces and a splash of olive oil. When the bacon has begun to crisp, add the onion or shallot slices and stir. When they have wilted, add the nuts and crumbled sage and stir to toast both. Add 2 tablespoons of olive oil to the pan. Boost the heat to high and stir in the shredded sprouts a handful at a time. Stir occasionally, but give the sprouts time to have contact with the hot pan so that they will caramelize. The sprouts will turn bright green, soften and start to get a little brown on some of the edges.
Test the tenderness of the sprouts after about 5 minutes. When they have a little browning and are still a little chewy, turn down the heat to low and stir in the drained cooked wild rice. Add a generous pinch of salt.
While the sprouts cook, mix the mustard, apple cider vinegar and a generous amount of black pepper (½ teaspoon or more depending on how much spice you like). Once the rice and sprouts are combined, pour the mustard mixture into the sprouts and toss everything together. Let the vinaigrette warm through. Remove from the heat.
Taste for salt and pepper. Serve warm or at room temperature.