Brussel Sprouts, Broccoli, Mushroom Medley with Brown Rice Pasta
2 cups broccoli florets
1 onion- diced
4 cups brussel sprouts- halved
3 cups mushroom medley- chopped coarsely
2 cloves garlic- minced
1 lemon
2tbsp earth balance
3tbsp olive oil
crushed red pepper- to taste, only for adding fire
fresh ground black pepper- to taste
coarse sea salt- to taste
3 dashes dried thyme
3 dashes driver savory
1 box brown rice pasta penne style
Sprouts
heat 1tbsp of the olive oil on medium heat in a deep skillet. Salt the bottom of the skillet. While the oil is warming, rinse and slice the brussel sprouts. Put the sprouts face down in the oil as soon as you’ve finished slicing them.
Dice the onion, when finished dicing, add 1/4 cup to the sprouts. Let sprouts brown for 10-12 minutes (just check them after 8 to see if desired browning is present). When the sprouts are finished browning, turn the heat down to simmer/low, add 1/4 cup of white wine, 1/2 tbsp earth balance, dust with a layer of fresh ground black pepper and lightly dust with salt. Add zest of half a lemon and all of a single lemon’s juice. Leave on simmer.
Mushroom Medley
heat the rest of the olive oil (2tbsp) in a large chef skillet on medium-high heat. Add minced garlic and spices, add rest of diced oninon. Saute for 5 minutes, add mushrooms and earth balance (1.5tbsp). Saute for another 5 minutes, combine sprout mixture with mushroom medley. Add broccoli last so it doesn’t get mushy. Toss with a splash more of white wine, olive oil and about 1.5tbsp vegetable stock, and 2 small handfuls of daiya cheese, then cover and simmer on low for about 7 minutes.
When the pasta is done, toss it in the sprout and mushroom medley mixture on high heat for about a minute and a half, then serve. I like to crack some black pepper, 2 pinches of crushed rep pepper flakes and shave some parmesan cheese on top of the pasta after it is plated.
Serves 2-4 (depending on how hungry you are, I polished a batch off with Ashley’s help on my own)
No comments:
Post a Comment