I can make a brussel sprout fan of you with tasty brussel sprout recipes. Why even bother? Doesn’t everyone hate brussel sprouts? If they are prepared properly, brussel sprouts are a tasty little treat that is a super food with super health benefits.
No one knows for sure where these healthful little wild cabbages were first cultivated. It is believed that they came into use sometime about the 16 century.
Research has shown that steamed brussel sprouts, added to one’s diet, offer cancer preventive components, cholesterol lowering benefits and numerous vitamins and minerals.
With a few appetizing recipes, you might want to add brussel sprouts to your diet.
When I was younger, like every other child, I hated vegetables. The ones I hated the most, your guessed it, brussel sprouts. I never could understand why my Mom would serve these horrible tasting little cabbages. But, she kept on doing it.
Then, one day, I was looking through a magazine and saw a picture of some steamed broccoli with what looked like a cheese sauce (as it turned out it was hollandias sauce). But, no matter, I thought it looked like cheese sauce. I began to get an idea how to improve those bad tasting brussel sprouts. I begged my Mom to let me make a cheese sauce to cover the brussel sprouts. She relented and I made a cheese sauce that was quite good. From then on, I still didn’t like them, but with enough cheese on them, I couldn’t even tell what they were.
Oddly enough, when I became more health conscious, I began to like brussel sprouts and a bounty of other greens that were good for me.
BRUSSEL SPROUT RECIPE
- 1 cup of uncooked rice
- 1 tsp canola oil
- 2 1/4 cups chicken broth
- 10 ozs fresh raw brussel sprouts, rinsed well
- 1 onion, finely chopped
- 2 tbls chopped fresh parsley, or 1 tbl dried parsley flakes
- 3/4 cup grated Parmesan cheese
- 1 tbl chopped pumpkim seeds
- Place oil in medium sauce pan . Add rice and saute for about 5 minutes until rice begins to brown. Add the chicken broth and bring to a boil. Lower heat to a simmer. Cover and cook for 20 minutes. After 20 minutes rice will be cooked but the broth should not be totally absorbed. There should still be some liquid left in the rice.
- Meanwhile, cook the sprouts in boiling water for 12 to 15 minutes. Remove when done and let cool. When sprouts are cooled, roughly chop them.
- Saute the onion and parsley in a small skillet with a scant amount of olive oil.
- Add onion, parsley, cooked brussel sprouts and Parmesan cheese to the cooked rice. Stir to combine. Sprinkle pumpkin seeds over rice. Serve with a steak and a green salad.