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.
GF Vegan Brussels Sprouts Fried Risotto With Purple Sprouting Broccoli
- 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
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