GF Vegan Brussels Sprouts Fried Risotto With Purple Sprouting Broccoli

I've always been a huge fan of broccoli but I never heard of such a thing as purple sprouting broccoli until I arrived in Scotland. Here on the farm, our garden is abundantly packed with them and we're can pick them afresh before cooking. Unlike other broccoli plants, which produce a single large head, Purple Sprouting broccoli plants produce smaller heads with multitudes of tender side shoots. These shoots often taste especially sweet and delectable due to their exposure to cooler temperatures—they really enjoy the Scottish climate. They are very healthy, too! It contributes to your immune system, skin, blood vessels, bones and organs and reduces tiredness and fatigue.

The making of fried risotto was a funnier story: The plan was to make fried rice but someone ate the leftover rice. So I had to make it from scratch, which became a risotto-like dish with crispy bits on the bottom from frying, which is the best part of rice I ever tried! Give it a go, you won't regret it.

vegan brussels sprouts fried risotto on a plate with silverware

GF Vegan Brussels Sprouts Fried Risotto With Purple Sprouting Broccoli

Recipe Type: Hearty Entrees

YIELDS 4 servings

PREP TIME 15 min

COOK TIME 35 min

TOTAL TIME 50 min

250 g purple sprouting broccoli, soft springs and florets
250 g green beans, cut into half, ends trimmed
1/4 cup olive oil
1 lime, juice only
4 cloves garlic, minced
4–5 small chilies, finely chopped
to taste sea salt, white pepper
150 g Brussels sprouts, shredded
1 tbsp coconut oil
to taste sea salt, black pepper
2 cloves garlic, minced
1 small onion, finely chopped
200 g brown rice
400 ml veggie broth
1/4 cup toasted sesame seeds
1/4 cup sunflower seeds
1 tsp each mint, thyme, rosemary

Directions

1. Preheat the oven to 180°C.

2. Prepare your veggies by cutting the ends off of the green beans and removing harder bits of the purple sprouting broccoli.

3. Oil out a a baking sheet or tray. Arrange broccoli and green beans on the baking sheet.
Sprinkle garlic, chilies and lime juice over them and add a bit more oil on top. Season with salt and pepper. Using your hands massage the oil, garlic and chilies into the veggies so they are all evenly covered.

4. Spread the veggies into a single layer and transfer them into the over for about 20–30 minutes until baked through and crispy on top.

For the fried risotto:

5. Cook the brown rice in at least double amount of veggie broth. Make sure in the end it’s nice and creamy and didn’t cook off all the broth.

6. Once done, sauté the onions over medium heat in a large frying pan for a few minutes, until fragrant. Add garlic for 2 more minutes then stir in Brussels sprouts and herbs. Fry them together until sprouts start to turn a bit golden.

7. Transfer the creamy brown rice in the frying pan and mix well with the Brussels sprouts and onions. Season with salt, pepper and mix in sesame and sunflower seeds. Cover with a lid and make sure to give it a good stir every 5–8 minute or so, until the bottom bits start to turn golden brown. Make sure not to leave it for too long, that will cause the bottom to burn.

Best to serve with homemade vegan mayonnaise. I really enjoyed it with this Morrocan carrot salad.

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Photo: Imola Toth