Sautéed Brussels Sprouts & Buttered Rice

Unlike most teens, my sons love Brussels sprouts, probably because several years ago we had a family Brussels sprouts challenge. I bought the vegetable every week during the winter and challenged myself to prepare them a different way each time. In the process, we came across some magical mixes.

A surprising hit was this mixture of sautéed Brussels sprouts and buttered rice. The two flavors complement one another beautifully in this delicious dish.

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Sautéed Brussels Sprouts & Buttered Rice

  • 2 cups uncooked rice
  • 3.5 cups of water
  • 1/2 stick butter or margarine
  • 1 10-ounce package shaved Brussels sprouts
  • 1/2 onion, chopped
  • 1/2 stick butter or margarine
  • sea salt to taste

To prepare buttered rice, place rice, water, and butter in sauce pot; bring to boil, reduce, and simmer for exactly 20 minutes.

Meanwhile, in a separate skillet over medium heat, saute onion in melted butter until beginning to caramelize, about 15 minutes. Add in Brussels sprouts and stir until tender, about 5 to 7 minutes. Season with sea salt.

Transfer sautéed Brussels sprouts to buttered rice and mix well. Serve hot.

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One thought on “Sautéed Brussels Sprouts & Buttered Rice

  1. Yum! I made something like this once, and it was great. I like your idea of a Brussels sprouts challenge – I need to push myself to make them more often!
    Also, I did not know that you could buy shaved Brussels sprouts. It took me quite awhile to chop them up!

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