Sunday, December 4, 2011

Rice Pilaf with Roasted Brussels Sprouts

My Mom makes the best rice pilaf I have ever had, hands down.  And, lucky for me we ate it often growing up.  She still makes it often, and my kids love it, too.  I no longer eat it as it is made with loads and loads of butter but when I close my eyes I can still taste it.

Sunday night my daughter wanted to cook dinner. Her choice was rice pilaf and brussels sprouts. She is really becoming quite the cook! We decided to make my Mom's pilaf using Earth Balance vegan butter instead of regular butter.  The result was very good.  Not my Mom's but I seriously think no one can make pilaf better than she, regardless of what type of butter is used.  

Rice Pilaf with Roasted Brussels Sprouts

20 Brussels sprouts, halved
2 tbsp olive oil
1 tsp black pepper
1/2 tsp onion salt
1/4 cup Vermicelli pasta broken into 1/2" pieces
1 cup long grain rice
1 stick Earth Balance Vegan Butter
2 cups boiling vegetable stock

Preheat oven to 375 degrees.  

Place Brussels sprouts on a roasting pan and drizzle with olive oil. Sprinkle pepper and onion salt on them and toss to coat.  Place in the oven and roast for about 20 minutes or until the sprouts are nicely caramelized.

While the sprouts are roasting In a saute pan melt the Earth Balance over medium heat.  Once it has melted add the vermicelli and allow to brown slightly. Add the rice and stir.  Allow to cook until the rice becomes pearlized.  Add the boiling vegetable stock, turn the heat to low. Cover and simmer for about 20 minutes until all of the liquid is absorbed.

Serve rice topped with Brussels sprouts.

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