Vegan Spiced Brussels Rice

Caution: Heat Level SE7EN

Ingredients:

Approx. 1 Lb Brussels Sprouts

1 Cup Long Grain Brown Rice

4 Serrano Peppers, Sliced paper thin

1/2 bulb of Garlic, minced (2T if you are a BIG CHEATER!)

1 Can of Diced Tomatoes (If ya lazy)

Garnish w/ Crispy Fried Onions

5-6 T. Olive Oil (Don Carlo EVOO was purchased at Bismarck’s local Pinch & Pour) P.S. SPONSOR ME

 Salt & Pepper

1.   Bring water to a boil and cook rice for 45 minutes to 1 hour

2.   Remove yellow leaves, wash, and chop stems off of Brussels Sprouts

3.   Chop Serrano peppers as thin as possible to ensure an even spice, and flowery appearance

4.   Mince Garlic

5.   After about 30-35 minutes bring second pot of water to a boil and add Brussels Sprouts to cook for about 10-15 minutes.

6.   After cooked to Al Dente, drain water, and add 3 T of Olive Oil and Garlic and cook on Medium-Low for 3 minutes.

7.   After Rice is cooked and drained add Olive Oil, Tomatoes Salt, and pepper

8.   Garnish with Serranos and Fried Onions

Yields: 4-5 Servings

This Recipe was created while listening to Chance The Rapper’s “Coloring Book”, Shouts to the homie on his Grammy!!

Helpful Hints: if you don’t want to melt your face off, I would Half the amount of peppers used and maybe diced them or de-piff!

Also, this is a heavily tomatoed dish, so if you aren’t really into tomatoes add some more rice or less TOM-TOMS, Jerry!