Brussels Sprouts and Wild Rice with Mustard Vinaigrette

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

salt

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.

 The sprouts:

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.

Happy Thanksgiving!

When I reflect on this epochal year in my life, it’s too easy to concentrate on the parts of it that have been painful, uncomfortable, overwhelming. And while I know that there is a “time to mourn and a time to dance,” there are so many things that I am thankful for this year; I’m thankful for the grace of enduring friendships, for precious time with my family, a new nephew and brother-in-law. I’m grateful for the stability of employment and healthy babies born to friends, for dear friends beating cancer, for adventure, for a sense of humor, for not going through this year alone, for love.

We’re celebrating the holiday in the South this year at my in-laws. We drove down through nine states and the remnants of a beautiful East Coast Autumn in time for my mom’s birthday, a couple of my youngest sister’s senior year events, had a hilarious evening with friends at our favorite pub in Atlanta. We have eaten a little more BBQ than I care to admit. We’ve been having weather that is warm enough to allow us to sit outside with a fire and play guitar. We’ve had time to connect with friends that usually get squeezed by the holiday rush. It’s been nice.

I’m grateful to have been cooked for a good bit on this trip. In contrast to last Thanksgiving where my brother and I did an Amazing Race-meets-Top Chef Lightening Round style turkey dinner between his kitchen and our hotel at the beach in La Jolla, the only thing I really cooked this Thanksgiving dinner was a rather homely but delicious pecan tart. The recipe comes a little late for all of your Thanksgiving dinners, but it’s also eminently suitable for Christmas dinner, or Thursday night supper for that matter.

Pecan Tart

2 tablespoons unsalted butter, cut into squares

1/4 cup sugar

1/4 teaspoon salt

2 eggs

1/2 cup maple syrup

1/2 cup corn syrup

6 ounces pecans, toasted and broken up into large pieces

1 recipe of Cream Cheese Tart Pastry

With the oven rack in the middle of the oven, par-bake the pie crust at 325 degrees.

Meanwhile, melt butter in a heat-proof bowl over simmering water. Remove from heat. Mix in sugar and salt until all of the butter is absorbed. Beat in eggs, then syrup. Return bowl to hot water; stir until mixture is shiny and hot, about 130 degrees. Remove from heat; stir in pecans.

As soon as the pie crust comes out of the oven, reduce the heat to 275 degrees. Pour pecan mixture into hot pie shell. Bake until the center feels soft-set, like gelatin, when gently pressed, 35-40 minutes. Transfer to cooling rack and let it cool completely.

The tart shell is the same one used for the lemon tart in “Sweetart” except that I omit the pistachios.

Cream Cheese Pastry

Makes 1 9-inch pie or tart crust

1 1/4 cups all- purpose flour

2 tablespoons sugar

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened but still cool

2 ounces cream cheese, softened but still cool

Lightly grease your baking tin. Whisk flour, sugar, and salt together.

Beat butter and cream cheese together with your electric mixer at medium-high speed until completely homogenous, about 2 minutes. Add flour, sugar, and salt and mix on medium low until the mixture looks like coarse cornmeal. Increase mixer speed and beat until dough forms large clumps and pulls away from the bowl.

Form into a disk and press into the pie tin with your fingers, working out from the center and up the sides until the dough is evenly distributed.

Wrap well and refrigerate for at least 1 hour.

Bake at 325 for 35- 40 minutes for a fully baked crust or 20-25 minutes for a partially baked crust.