Nutty brown rice, roasted Brussels sprouts, and crushed walnuts give this dish three distinct textures: chewy grains, tender vegetables with browned edges, and a crunchy finish. Olive oil brings the ingredients together, with salt and black pepper keeping the seasoning simple.
The Brussels sprouts roast separately from the rice so they can brown rather than steam. Cook the rice and roast the sprouts at the same time, then combine them just before serving. This works as a grain-and-vegetable side dish alongside beans, eggs, or another main course. Water keeps the rice’s flavor mild, while vegetable broth adds more savory flavor.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Brown Rice with Roasted Brussels Sprouts & Walnuts
Brown rice tossed with roasted Brussels sprouts, olive oil, and crushed walnuts a savory side dish with chewy grains, browned vegetables, and a crunchy finish.
Ingredients
Equipment
rice cooker
Roast Pan with Non-Stick Rack
Cooking Instructions
- Bring brown rice and water (or broth) to a boil.
- Reduce heat, cover, and simmer for 30–35 minutes, until tender. Fluff and set aside.
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with 2 tbsp olive oil, salt, and black pepper.
- Roast for 20-25 minutes, until tender and lightly browned.
- In a serving bowl, combine cooked brown rice and roasted Brussels sprouts.
- Drizzle with remaining olive oil and toss gently.
- Finish with crushed walnuts and extra black pepper if desired. Serve warm.
Nutrition
Notes
• Check the brown rice package for its recommended liquid ratio, cooking time, and resting time. These vary by rice type.
• Trim the Brussels sprouts and halve them through the stem so the leaves stay together. Cut particularly large sprouts into quarters for more even cooking.
• Dry washed sprouts before adding the oil. Excess surface water makes browning harder.
• Spread the sprouts in one layer with space between them and the cut sides against the baking sheet. Crowding encourages steaming.
• Add the crushed walnuts just before serving to preserve their crunch.
• If desired, finish with a little lemon juice or zest. Taste first and add gradually so it complements the rice and vegetables.