Caramelized Brussels Sprouts and Black Bean Fried Rice

     This week I have been doing a lot of improvised cooking. Basically I haven't wanted to go to the grocery store so I open the refrigerator, freezer and cupboards to see what inspires me. I had some left over rice which prompted me to think of doing a fried rice. Black beans and diced green chiles where speaking to my taste buds and from there this recipe evolved. What resulted was a delicious balance of flavors and the most surprising was how well the Brussels sprouts blended with this rice dish. I also had a perfectly ripe avocado that I cubed, tossed with extra virgin olive oil, lemon juice, sprinkle of salt & pepper. Along with a green salad and marinated avocado, this fried rice dish was addicting to eat! 

Caramelized Brussels Sprouts and Black Bean Fried Rice

Serves 6

printable recipe

Ingredients:

1 cup or about 10 frozen Brussels sprouts, thawed at room temperature and cut in half.

2 T. safflower or coconut oil

½ cup chopped onion

2 cloves garlic, chopped

2 ounces green chiles, diced (about ½ small can)

1-15 oz. can black beans, drained and rinsed

1 t. ground cumin

½ t. ground turmeric

2 ½ cups cooked, cold, left over brown rice*

*For this recipe I used ¾ cup short grain brown rice, ¼ cup red rice, cooked with 1 ¾ cup of water. The rice was left over from the night before and cold from being refrigerated. Cold rice prevents the fried rice from becoming too sticky. Any leftover brown rice will be fine.

Directions:

1. In a skillet, on medium heat, add 1 T. oil. When hot, add the Brussels sprouts, placing them with the flat side down. Cook until the flat side starts to lightly brown and caramelize, then gently stir fry a few more minutes. Removed from the pan and set aside.

2. In the same skillet, on medium heat, heat the remaining tablespoon of oil. When hot add the onion and sauté about 5 minutes until soft. Add the garlic and sauté another minute.

3. Add the remaining ingredients. Stir fry until everything is well combined and the rice is hot. Return the Brussels sprouts to the pan and gently stir into the rice mixture. 

Enjoy!